KRATOS 29Y-010 Gas Floor Fryers User Manual

KRATOS 29Y-010 Gas Floor Fryers

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 injury or death.
• This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
• This symbol refers to a potential hazard or unsafe practice that could result in injury, product damage, or property damage.
• This symbol refers to information that needs special attention or must be fully understood, even though not dangerous

NOTICE: Gas Floor Model Fryers are intended for commercial use only. Not for household or residential use. Warranty will be void if service work is performed by other than a qualified technician, or if other than Non genuine replacement parts are installed. Be sure this Operator’s Installer’s Manual and important papers are given to the proper authority to retain for future reference.

SPECIFICATION

Dimensions

Model| Width (in)| Depth (in)| Height (in)| Gas Connection (in)| **** Total BTU/Hr| Crated Weight (lbs.)
---|---|---|---|---|---|---
A| B| C| D| E| F| G| H| I
29Y-010| 15.5”| 14.0”| 30.3”| 14.0”| 47.2”| 34.7”| 6.0”| 4.2”| 7.0”| 90,000| 169
29Y-011| 15.5”| 14.0”| 30.3”| 14.0”| 47.2”| 34.7”| 6.0”| 4.2”| 7.0”| 120,000| 183
29Y-012| 21.0”| 18.0”| 34.3”| 18.0”| 47.2”| 34.7”| 6.0”| 4.2”| 7.0”| 150,000| 209

GAS SUPPLY AND BURNER INFORMATION
Supply pressure should be a minimum of 6” W.C. for Natural Gas and 12” W/C. for propane. The fryer comes with ¾” NPT male connector on a ½” pipe, allowing you to connect with either a ¾” or ½” NPT female connector.

Model

|

Gas Type

| Manifold Pressure| Number of heat tubes| BTU Rate per

Burner

| Total BTU Rating| Orifice Size
---|---|---|---|---|---|---
29Y-010-NAT| NATURAL| 4” W.C.| 3| 30,000| 90,000| #39
29Y-010-LP| PROPANE| 10” W.C.| 3| 30,000| 90,000| #52
29Y-011-NAT| NATURAL| 4” W.C.| 4| 30,000| 120,000| #39
29Y-011-LP| PROPANE| 10” W.C.| 4| 30,000| 120,000| #52
29Y-012-NAT| NATURAL| 4” W.C.| 5| 30,000| 150,000| #39
29Y-012-LP| PROPANE| 10” W.C.| 5| 30,000| 150,000| #52
Minimum supply pressure is 6″ W.C. for natural gas and 12″ W.C. for propane.

Orifice sizes are for units installed at altitudes between 0 and 2000 feet above sea level.

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.

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 Protection Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment.

Step #1: Unpack
All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for safe transit and delivery. If damaged equipment is received, either apparent or concealed, a claim must be made with the delivering carrier. Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms. A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.

1. Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.
2. Do not remove any tags or labels until unit is installed and working properly.

Step #2: Install the Legs (or Casters) and Restraints
A set of legs or casters is packed with the fryer. Mounting fasteners are premounted on the base plates.

1. Raise fryer sufficiently to allow legs or casters to be screwed into the base plate. For safety, “shore up” and support the fryer with an adequate blocking arrangement strong enough to support the load.
2. Screw the four legs or casters to the plate on the bottom of the fryer. When casters have been ordered, the casters having a locking-brake should be attached under the front of the fryer.
3. Lower the fryer gently. Never drop or allow the fryer to fall.
4. Use a level to make sure that the fryer is level. Each caster, or the tubular-end of each leg, can screwed in or out to lower or raise each corner of the fryer.
5. Attach restraints as required by local codes

WARNING: When this appliance is installed with casters, it must be installed with the casters supplied, a connector complying with either ANSI Z21.69 or CAN/CGA-6.16 and a quick disconnect device complying with either ANSI Z21.41 or CAN1-6.9. It must also be installed with restraining means to guard against transmission of strain to the connector, as specified in the appliance manufacturer’s instructions. All fryers must be restrained to prevent tipping in order to avoid the splashing of hot liquid. The means of restraint may be the manner of installation. The means of restraint may be the manner of installation, such as connection to a battery of appliances or installing the fryer in an alcove, or by separate means, such as adequate ties.

Step #3: Flue Installation

1. Unpack the flue box and flue wrap
   

2. Slide the flue box over the flue and secure it with the two self-tapping screws using a 5/16” socket
   

3. Slide the flue wrap over the flue.

4. Secure it with four self-tapping screws, two on the back and one on each side using a 5/16” socket.
   

Step #4: Check Clearances and Ventilation
Select a firm, level location for your 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: Improper ventilation can result in personal injury or death. Ventilation that fails to properly remove flue products can cause headaches, drowsiness, nausea, or could result in death. Unit Must be installed under a ventilation hood. All units must be installed in such a manner that the flow of combustion and ventilation air is not obstructed. Provisions for adequate air supply must also be provided. Do NOT obstruct the bottom front of the unit, as combustion air enters through this area. Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or wall fans is preferred over any type of direct venting. It is recommended that a canopy extend 6″ past the appliance and the bottom edge be located 6’6″ from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a filter. A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the “OFF” position. Do this only long enough to check equipment performance, then turn hood back on and let it run to remove any exhaust that may have accumulated during the test. The exhaust fan should be installed at least 2 feet above the vent opening at the top of the fryer. Make sure all ventilation meets local code requirement. This unit is not intended to be connected directly to an outside flue.

Step #5: Gas Connection
A 3/4″ male NPT line for the gas connection is located near the lower right rear corner 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. A circuit diagram is located inside the front door of the fryer. All equipment is adjusted at the factory; however, pilot height should be checked at installation and adjusted, if necessary. For orifice sizes and pressure regulator settings, see the chart on page 4. If the fryer is being installed at over 2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized Service Representative or the Service Department. Failure to install with proper orifice sizing will result in poor performance and may void the warranty. If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance 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/CGAB149.2, as applicable.

An adequate gas supply is imperative. Undersized or low-pressure lines will restrict the volume of gas necessary for satisfactory performance. A combination gas valve and pressure regulator, which is provided with each unit, 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 affect burner operating characteristics. A 1/8″ tap to measure the manifold pressure is located on the combination gas valve and on the burner manifold, which is on the burner manifold located directly below the burners inside the cabinet. Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit. It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit. Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections.

CAUTION: ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 12″ W.C.

CAUTION: THIS APPLIANCE AND ITS INDIVIDUAL COMBINATION GAS VALVE MUST BE DISCONNECTED FROM THE GAS SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM AT TEST PRESSURES IN EXCESS OF 14”WC (1/2 PSIG or 3.45 kPa). If the incoming gas pressure is in excess of 14″WC (1/2PSI, 3.45 kPa), a proper step-down regulator will be required.

Connect the gas supply directly to the 3/4″ male NPT connector located near the lower left rear corner of the fryer. When tightening the supply pipe, be sure to hold the mating connector extending from the unit securely with a wrench. This will prevent any damage or distortion to the internal piping and controls of the unit.

WARNING: Checking For Gas Leaks: Using a gas leak detector or a soapy water solution is recommended for locating gas leaks. Matches, candle flame, or other sources of ignition shall not be used for this purpose. Check entire piping system including the internal piping and Pipe Union inside of the fryer for leaks. DO NOT use an open flame to check for leaks. Check all gas piping for leaks with a soap and water solution before operating the unit.

After connecting the gas supply, check again that the fryer is level. Use a long spirit level four ways; across the front and rear of the frypot, and along each edge.

OPERATION

Lighting

Open the burner compartment door and do the following:

1. Turn thermostat to “OFF”

2. Press down the knob of the combination gas valve, turn it counterclockwise to the “PILOT” position (shown), and continue to press the knob down.

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 lit 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 lit, turn the knob counterclockwise to the “ON” position. Do not press down on the knob in this step.

5. Do NOT turn the thermostat “ON” until the frypot is filled with oil or solid shortening.

6. Once the frypot is filled with shortening, set the thermostat to the desired temperature.

Pilot Burner Adjustment

1. Remove pilot adjustment cap.
2. Adjust pilot key to provide properly sized flame on the thermopile. The flame should cover the upper 3/8” of the tip.
3. Replace pilot adjustment cap.

FILLING THE FRYPOT

1. Close drain valve completely before filling the frypot.
2. When the fryer is new, fill the frypot with water and clean thoroughly (see “Weekly Cleaning” on page 14) in order to remove protective coatings and any foreign matter.
3. The recommended solid shortening capacity for the frypot (35, 55 or 75lbs) is described on the serial plate (which is located inside the front door).
4. Remove the basket support frame when filling the frypot with solid shortening.
5. When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the sensing elements located in the frypot.
6. Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an inch above the top of the tubes before lighting the fryer. If any air spaces are left around the heat tube surfaces when the heat is turned on, the tube surfaces will become red hot, burn the solid shortening, weaken the frypot, and could result in a fire.
7. To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest temperature until all the solid shortening between and above the tubes has been melted. Additional solid shortening can then be added until the desired frying depth has been reached.
8. Replace the basket support frame over the frypot heat tubes.

RELIGHTING

1. Shut off all gas.
2. Wait five minutes.
3. Follow the “Lighting” procedure described on.

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
Fryers are equipped with a secondary heat control that prevents the oil temperature from rising above 450°F. (Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475°F.) In the event the fryer shuts down due to this condition, the oil must be cooled to below 400°F before the pilot burner can be re-ignited. When the oil has cooled, use the “Lighting” procedure on page 11 to place the fryer back in operation. If the problem persists, contact your Service Representative or the Service Department.

COOKING HINTS

USER TIPS

• Smoking oil means that the temperature is too high, or that the oil has broken down. Time to filter or replace.
• Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 14)
• Use different oil for oily foods (mackerel. nutmeg, etc.) other than for foods with water-soluble flavors (potatoes, onions, etc.).
• Taste cool oil for quality. Replace it regularly.
• Remember, good oil produces good food.

CLEANING

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. Climatic conditions (e.g., salt air) may result in the need for more thorough and more frequent cleaning in order to keep equipment performing at optimal levels.

BURN HAZARD: If necessary to move the fryer for cleaning, etc., allow to completely cool, drain the oil first to avoid death or serious injury.

WARNING: If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it when the appliance is moved to its originally installed position.

DAILY CLEANING

1. Turn thermostat knob to “OFF” position.
2. Place hot-oil safe container under the drain and drain the frypot completely.
3. Remove the basket support frame (if applicable) and flush out any sediment remaining in the frypot with a little hot oil.
4. Wipe off the basket support frame and the inside of the frypot with a clean cloth.
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 (if applicable)
7. Add oil or shortening to MIN oil level 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 fill frypot with a solution of warm water and boil-out compound.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section.

MONTHLY CLEANING

1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.

CLEANING STAINLESS STEEL SURFACES

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 splatter 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 SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left 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 difficult to clean. Marring also increases the possibility of corrosive attack. 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 SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered .cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack periods.

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 OFF.

EXTENDED SHUTDOWN

1. Turn the thermostat knob to OFF.
2. Push in the pilot knob and turn to OFF.
3. Thoroughly drain the fryer. Assemble the extended tube and prepare the container, then open the oil valve until the fryer is empty.
4. Clean the fryer according to CLEANING.
5. Turn off the main gas shutoff valve.

PARTS

NOTICE: Installation of other then genuine parts will void the warranty on this equipment.

The serial plate is located inside the front door on the left side. Replacement parts may be ordered through an Authorized Parts Distributor. When ordering parts, please have the Model Number and Serial Number of your fryer, Part Number and Description.

1-year Equipment Limited Warranty

Kratos offers a 1 year warranty to the original purchaser of new equipment, the model of equipment will be free of defects in material and workmanship for a period of 1 year from the date of delivery. Warranty is not transferrable. Kratos, at its own discretion, will provide replacement components, replace the entire unit or refund the purchase price to satisfy the warranty obligation. Kratos makes no other warranties, express or implied, statutory or otherwise, and hereby disclaims all implied warranties, including the implied warranties of merchantability and of fitness for a particular purpose.

The year limited warranty does not cover:

• Failure to install and/or use equipment within proper operating conditions as specified by Kratos.
• Outdoor use will void the warranty. The finish is not guaranteed in mobile applications where the table can be damaged due to not being secured to the floor.
• Products that have been modified, abused, or misused. Any products that have been exposed to corrosive or other cleaners not intended for use on stainless steel will void the warranty.
• Any products sold outside the contiguous United States.
• Any products where the original sale cannot be determined. No order #, invoice or receipt to provide proof of purchase will result in no warranty coverage.
• Labor or service not authorized by Kratos is not covered under this warranty.
• Freight damage must be made at time of delivery and addressed with the carrier for compensation.
• Kratos will not be liable for any parties that experience loss of product, consequential damage, lost business, or any other expenses.
• Defects or damage due to improper maintenance, wear and tear, abuse, misuse, vandalism, or Act of God

For Warranty Inquiries
To obtain warranty information or make a claim against this warranty, please contact the location where you purchased the product.
If purchased on www.centralrestaurant.com, call 800-215-9293 or email: sales@centralrestaurant.com

Central Products LLC
7750 Georgetown Road
Indianapolis, IN 46268 USA

References

• Restaurant Supplies & Commercial Kitchen Equipment | CRP
• Central Restaurant Products: Commercial Restaurant Supplies & Equipment Store

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