CARNIVAL KING 382DFCG23N Gas Funnel Cake Fryer User Manual

user manual
GAS FUNNEL CAKE FRYER Manual

GAS FUNNEL CAKE FRYERS
Item #382DFCG23N, #382DFCG23L, #382DFCG32N, #382DFCG32L

General Safety Precautions

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.
IMPORTANT
In the event a gas odor is detected, shut down units at the main shuto valve and contact the local gas company or gas supplier for service.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
General
Our gas funnel cake 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 the models listed on the first page. 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.
Highlighted Features

1. Flat bo om, “V” shaped frypot with “U” shaped burners
2. Stainless steel front, tank, and sides with double-walled construction and insulation
3. Thermostatic dial controls with 100% safety shut-o
4. Includes mesh strainer and a drip tray that doubles as a lid
5. 4″ adjustable stainless steel legs
6. Front door panel protects controls from damage
7. Easy-to-clean, corrosion-resistant stainless steel finish, and drain extension

Also Available
380FUNNELKIT (sold separately) Carnival King Funnel Cake Kit Includes:

• Easy-to-use ring mold features a long handle and resting plate
• Large capacity pouring pitcher with handle
• 5 lb. funnel cake mix for light, golden cakes 600GKM3448 (sold separately)

Regency 48″ Mobile Gas Connector Hose Kit

•  Includes (2) elbows, full port valve, restraining device, and quick disconnect
• 48″ long hose; 3/4″ diameter
• Flexible stainless steel corrugated tube with stainless steel braid for stretch prevention

Installation

Do not use the door or its handle to li the fryer.
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.
CLEARANCES

• Minimum clearance from combustible construction:
  6″ (15 cm) from the sides of the fryer
  6″ (15 cm) from the back of the fryer

• Minimum clearance from noncombustible construction:
  0″ from the sides of the fryer
  0″ from the back of the fryer

• Between the fryer and any open-top flame units: 16” (41 cm)

• Allow space for servicing and operation.
  LOCATION

• Install fryer in an area with su icient air supply for gas combustion at fryer burners.

• Do not obstruct the flow of combustion and ventilation air.

• Provide adequate clearance for air openings into the combustion chamber.

• Do not permit fans to blow directly onto fryer.

• Avoid wall-type fans, which create cross-currents within a room. Avoid open windows next to sides or back.

Codes and Standards
The fryer must be installed in accordance with:
IN THE UNITED STATES:
State and local codes, or in the absence of local codes, with:

• National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). Copies may be obtained from The American Gas Association Accredited Standards Commi ee Z223,
  @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Ba erymarch Park Quincy, MA 02169-7471.

• NFPA Standard #96 Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection Association, Ba erymarch Park, Quincy, MA.

• National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Ba erymarch Park, Quincy, MA. 02169-7471.

• In the commonwealth of Massachuse s all gas appliances vented through a ventilation hood or exhaust system with a damper or with a power means of exhaust shall comply with 248 CMR.

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, O awa, Ontario Canada K1P 6L1.
• CSA C22.1 Canadian Electric Code (latest edition), available from the Canadian Standards Association, 155 Queen Street, Suite 1300, O awa, Ontario Canada K1P 6L1.

Assembly

The fryer must be restrained to prevent tipping and the splashing of hot liquid. The means of restraint may be the manner of installation, such as connection to a ba ery of appliances, installing the fryer in an alcove, installing a wall restraining device, which can be found in a Regency Mobile Gas Connector Hose Kit, or by separate means such as adequate ties.

Flue Connection

Make the flue connection as follows:

• Comply with Vapor Removal from Cooking Equipment, ANSI-NFPA Standard #96 (latest edition), available from the National Fire Protection Association, Ba erymarch Park, Quincy, MA 02269.
• Locate the fryer under a hood with adequate connection to an exhaust duct. The hood must extend 6″ (15 cm) beyond fryer on both sides.
• Clearance above the fryer should be adequate for combustion byproducts to be removed e iciently.
• An 18″ (46 cm) minimum clearance should be maintained between the flue vent and the filters of the hood venting system.
• Never make flue connections directly to the fryer.
• Do not obstruct the flow of the gases from the appliance. Proper air balance should be maintained in the room.
• Ensure that your ventilation system does not cause a down dra at the fryer’s flue opening. Down dra will not allow the fryer to exhaust properly and will cause overheating which may cause permanent damage. Damage caused by down dra will not be covered under equipment warranty. Never allow anything to obstruct the flue
  or ventilation exiting from the fryer flue. Do not put anything on top of flue area.

Gas Connection

WARNING
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 shuto valve be installed in the gas line ahead of the fryer. 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.
The gas supply line must be at least the equivalent of ½” (12.7 mm) iron pipe. If using the optional quickdisconnect flex hose, ¾” (19 mm) iron pipe.
Make sure the pipes are clean and free of obstructions, dirt, and piping compound. A ba ery requires one or two connections of appropriate size for the gas requirement.
WARNING
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution. Do not use an open flame. A er piping has been checked for leaks, fully purge gas pipes to remove air.
The gas pressure should be set at 4″ W.C. (Water Column) (0.8 kPa) for natural gas and 10″ W.C. (2.75 kPa) for propane gas. If incoming pressure exceeds ½ PSI (3.45 kPa), an additional pressure regulator must be installed.
GAS PRESSURES (ALL MODELS)
If the fryer is being installed at over 2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized Carnival King Service Representative. Failure to install with proper orifice sizing will result in poor performance and may void the warranty.

Gas Connection Cont.

TESTING THE GAS SUPPLY PIPING SYSTEM:
When test pressures exceed ½ PSI (3.45 kPa), the fryer and its individual shuto valve must be disconnected from the gas supply piping system. An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volumeg of gas necessary for satisfactory performance. The gas valve and pressure regulator, which is built-in and preset at the factory, is set to maintain a 4″ W.C. manifold pressure for natural gas or 10.0″ W.C. manifold pressure for propane gas. However, to maintain these conditions the pressure on the supply line, when all units are operating simultaneously, should not drop below 7″ W.C. for natural gas or 11″ W.C. for propane gas. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and a ect burner operating characteristics.
When test pressures are ½ PSI (3.45 kPa) or less, the fryer must be isolated from the gas supply piping system by closing its individual shuto valve.

NOTICES:

1. Purge the supply line to clean out dust, dirt, or other foreign ma er before connecting the line to the unit.
2. Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections.

Leveling the Fryer
Check the level of the fryer by placing a level on top of the fryer a er gas connections have been made. Ensure that the fryer is level front-to-back and side-to-side in the final installed position.
Before First Use
CLEANING:
New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc. remaining from the manufacturing process.
Before any food preparation, thoroughly wash the protective oil from all surface parts and the tank interior with hot soapy water to remove any film residue and dust or debris.
NOTICE:
Do not use chlorine or sulfate/sulfide cleaners.

• Wash any accessories shipped with unit.
• Rinse fryer and accessories thoroughly and drain the fryer.
• Wipe tank completely dry with a so , clean cloth.

Operation

WARNING
Hot oil and parts can cause burns. Use care when operating, cleaning and servicing the fryer.
WARNING
Spilling hot frying compound can cause severe burns. Do not move fryer without draining all frying compound from the tank.
WARNING
Fryer is not to be used during a power outage.
Over-Temperature Shutdown
If the shortening becomes overheated, a high-temperature shuto device will turn the gas valve o 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).
If an overheating situation persists, contact your local authorized service o ice.
Filling Tank with Shortening
NOTICE: Solid shortening must NOT be used with this fryer. Melting solid shortening will damage the tank and void your warranty.
WARNING
NEVER melt blocks of solid shortening on top of the heat source. This would cause a fire and could result in personal injury.

• 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.

Turning On the Fryer

1. Do NOT turn the thermostat “ON” until the fry pot is filled with oil or solid shortening.
2. Once the fry pot is filled with shortening, set the thermostat knob to the desired temperature
3. Set the temperature knob to desired temperature.
4. A er the set temperature has been reached, the thermostat shuts o the gas flow to burners.
5. The pilot remains lit. The burners will cycle on and o , 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 o all gas to the system, including the pilot, turn the gas valve knob to the “OFF” position.

Extended Shutdown

1. Turn the thermostat knob to “OFF”.
2. Push in the pilot knob and turn to “OFF”.
3. Thoroughly drain the fryer. Refer to DRAINING THE FRYER.
4. Clean the fryer according to CLEANING.
5. Turn o the main gas shuto valve.

Fry Guidelines

1. Set the desired temperature and allow shortening to heat up to that temperature.
2. Fry items that are the same size to ensure equal doneness.
3. Drain or wipe dry raw or wet foods to minimize spla er when lowering into hot shortening.
4. Add fresh shortening as needed.
   • When frying funnel cakes, churros, doughnuts and fri ers, turn product only once during frying.
   • When frying is completed, take out the supporting wiring rack and place it on the lid.

Extending Shortening Life
Shortening life can be extended by the following guidelines:

• 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
WARNING
Hot oil and hot parts can cause burns. Let the unit cool completely before cleaning. Use care when operating, cleaning, and servicing the fryer.

1. Turn the thermostat knob to the “OFF” position.
2. Insert the drain extension into the drain valve. Tighten only hand tight.
3. Direct the drain extension into the mobile filtering device that you want to use. (We recommend using Fryclone Fryer Oil Filtration Machines and Accessories.)
4. Slowly open the drain valve to allow oil to flow from the fry tank to the filter pan. Then open the drain valve all the way.
5. When fry tank is empty brush to remove any additional debris.
6. Close the drain valve.
7. Fill tank with new shortening. Fill to a minimum of the MIN level but no higher than halfway between MIN and MAX. Oil will expand as it is heated.
8. A er the fry tank is filled with new oil, turn the thermostat knob to the desired set temperature. The burners will come on and will heat the oil.

Cleaning

WARNING
Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.
DAILY CLEANING: To remove normal dirt, grease and product residue from stainless steel, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
• To remove grease and food spla er, or condensed vapors, that have baked on the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.
Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can usually be removed by rubbing the surface with a scouring pad. DO NOT USE ORDINARY STEEL WOOL, as any particles le on the surface will rust and further spoil the appearance of the finish.
NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are marred collect dirt more rapidly and become more di icult to clean. Marring also increases the possibility of corrosion. Refinishing may then be required. • 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 a scouring pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.

• Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin oily or waxy film.
• Clean all exterior surfaces of your fryer at least once daily.
• Use a damp cloth with warm water and a mild soap or detergent.

Cleaning Cont.
NOTICE:
Do not use chlorine or sulfate/sulfide cleaners.

• Rinse thoroughly, and then polish with a so dry cloth.
• Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming. If regular cleaning is neglected, grease will be burned on and discolorations may form.
• 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. Turn thermostat knob to “OFF” position.

2. Drain the tank as described under draining the oil.
   B) Or place hot-oil safe container under the drain and drain the fry pot completely. Remove the basket support frame (if applicable) and flush out any sediment remaining in the fry pot with a li le hot oil.

3. Once the shortening has been drained, flush out scraps and sediment using the cleaning brush.

4. Close the drain valve and fill tank water. Use a low foaming cleaner/degreaser to clean the fry tank. Follow the instructions on the side of the package.
   B) We recommend Fryclone Boil-Out Fryer Cleaner.
   NOTICE:
   Do not use chlorine or sulfate/sulfide cleaners.
   

5. Solution level must be between the MIN and MAX levels on the fryer tank.

6. Set the temperature knob to 200°F or for the recommended solution being used. Allow solution to simmer for about 15 to 20 minutes.

7. Drain the cleaning solution from the tank.

8. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline le by the cleaner. Solution level must be between the MIN and MAX level on the fryer tank.

9. Bring the solution to a simmer only, turn the thermostat o . Allow to stand for a few minutes.

10. Drain the tank according to draining the oil. Rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.

11. Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in this manual. The fryer is now ready for use.

Maintenance

WARNING
Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.
WARNING
Spilling hot fryer compound can cause severe burns. Do not move fryer without draining all frying compound from the tank.
Vent Inspection
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.

Troubleshooting

temperature.
If not working, call service. 4
No heat| Pilot not lit.| See Lighting the Pilot instructions.
No heat| Gas supply not turned on.| Ensure gas supply pipping system is providing gas. See Gas Testing instructions.
No heat| Wire connections loose| Call service.
No heat| Wires connections need cleaning| Call service.
No heat| Thermopile| Call service.
Insufficient or too much heat| Thermostat dial not set to desired temperature.| Set dial to desired temperature. See Turning on Fryer instructions.
Insufficient or too much heat| High limit tripped| Call service.
Insufficient or too much heat| Temperature probe| Call service.
Tank will not drain| Shortening too cold. I| Turn ON unit and warm shortening for short while. Then follow Draining the Oil instructions above.
Tank will not drain| Drain pipe clogged with debris.| Clean drain pipe and remove debris. See cleaning instructions.

Troubles listed are for reference. If any fault occurs, please discontinue use. Do not a empt to repair

Exploded Diagram

Replacement Parts

03/2021
www.CarnivalKingSupplies.com
info@carnivalking.com

References

• Carnival King Concession Supplies and Equipment

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