Question about Frymaster Dean SR42G Deep Fryer

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I have an older propane fryer tha will not cut off when desired temp is met. It holds about 2 to 2.5 gallons of oil. I think it is called a table top model. Any solutions?

Posted by Michael G. Hodge on

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Susan Bennett

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Sounds like your thermostat is not working correctly. If it doesn't shut down when you reach a desired temperature, then it could be broken.
Are you sure it's actually reaching the desired temperature? You might want to put a thermometer in your oil and read it to make sure your oil is the desired temp before you go to the trouble of replacing your thermostat. If you need a replacement thermostat, we sell them, and you can call us at 888-542-5959. We would need model, and serial if you have it in order to price this part for you.
Thanks,
Susan
Restaurant Equipment Outlet
Cincinnati, Ohio

Posted on Jan 04, 2012

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How to remove and clean burners of soot


You can purchase deep fat fryer cleaning solutions in a powder form or liquid....we sell them and other companies do too. The key is to boil your product, along with water in the fryer, using a L shaped brush to add in the cleaning process. You may need to do this a couple of times, if your fryer is really bad. If you boil it out, drain it and it's still really cruddy, then use a green pad and scrub what you can manually, then fill it back up, use whatever product you desire, boil it out again, using your L brush too. That will help clean out the drain hole where you drain the grease out, as well as the burners too. This is not an easy job, so if you think 15 or 20 minutes will do it, it won't... It's tough to clean restaurant equipment, as it's used normally 24/7 and not taken care of very well normally. Spills are burnt on, nothing is ever wiped up, grease spills over the sides of the fryer, and the crumbs in the bottom are burnt over and over, as some people don't strain their grease, just using it until it becomes unuseable... It's a tough job, but one we do quite often, and you just have to put in some elbow grease, use your cleaners, along w/the boil out method, a green pad or 2 or 3, and when you are satisfied and done.... Be super sure to rinse all the chemicals out of the frypot before you add any oil to it. Leaving ANY soap in the bottom of the frypot will help to break down your oil and spoil it way before it should, and that's expensive to replace over and over. Keep your temperature down to 325 degrees and that will help you save your oil as well. If you want to really extend your oil, buy and use a additive like Miroil. This is a oil additive that is used to extend the life of your oil, on a daily basis, sometimes twice a day, depending on your hours of operation/business. This additive , along with keeping your temp at 325, straining your oil, and rinsing your pot out well before adding oil will extend your oil so well, that you will never dump a whole vat of grease again....You will get a formula that will tell you how much grease to pull each day and you will replace that amount with new oil....If you have 2 fryers or 3, you would pull oil from your appetizer fryer and put it in the fish fryer, dumping that oil, whatever the measure is, like 3 cups or whatever. The idea is that your appetizer fryer has the lighter cooking foods in it and the fresher oil. The fish fryer can handle the older oil a bit better. All fryer foods will look/taste/ much better all week long, without your foods getting darker as the week goes on... Your foods will also absorb less oil, if you keep that temperature down to 325 instead of 350 or higher. That higher temp also helps to burn your oil up quicker, so keep it down....
I've seen this product work, and every customer I ever sold it to, never stopped using it once they started, and the cost is under a dollar a day.... Your savings are huge, as oil is one of your most expensive costs in the food industry. If you need a place to buy the additive or the fryer clean out products or the L brush, we sell all of it and can ship directly to you. Restaurant Equipment Outlet, Cincinnati, OH 888-542-5959.
Happy Frying...

Nov 26, 2011 | Vulcan EF3 Deep Fryer

1 Answer

I am not sure what what model number I have, but when I try to light this older Vulcan deep fryer it doesn't light at all nor do I smell any propane. It's as if it's not getting any gas.


This is our number one issue with gas fryers... Not being able to get the unit lite.... Normally our service techs tell our customers they are not holding down the pilot light button long enough. The sensors in there take some time to get hot enough to send a signal to the pilot telling it to light... If you need someone to walk you through it, call Ray at 888-542-5959, at Restaurant Equipment Outlet.

Aug 31, 2011 | Vulcan EF3 Deep Fryer

1 Answer

I have a older 40,000 BTU 3 burner natural gas deep fryer. I would like to convert to propane gas. The orifice number is size 32. Do I need to get different orifices to convert? The serial number is...


Hi there.

Burner orifice size for propane gas is number 55. You have to replace all burner orifice with this size if you want to use the fryer with propane gas. Pilot burner orifice should be replaced with propane pilot orifice.The gas valve spring should also be replaced with propane spring kit. The difference between the two spring is the natural gas spring is lighter or thinner compare with the propane gas valve spring.

Regards.

Jul 13, 2011 | American Range AF40 Deep Fryer

1 Answer

Fryer will heat up at 350 temp setting but actual reading is 375. The problem we are having is that the fryer will heat up fine then when the burner goes of the pilot will also shut off. If however i run...


The thermostat is out of calibration and the hi-limit may be as well. I could give you instructions on calibrating the thermostat but the hi-limit is not adjustable at all. The hi-limit cuts off the burners and pilot in the event that the unit gets close to the flash point of the cooking oil. It should not cut out until 400-425 so either the fryer is occaisionally getting a lot hotter than you think or the hi-limit has gotten weak due to the erratic operation of the thermostat. I would recommend that you change both the thermostat and the hi-limit.

Dec 09, 2010 | Vulcan EF3 Deep Fryer

1 Answer

I have a pitco 12 fryer properly converted to run propane just bought, saw it working am now staring it up for the first time. i see the pilot and how to light it. i have two concerns. first some of the...


If the wires on hi limit were cut and shorted, it is possible that the hi limit is bad and needs to be replaced as soon as possible because it is the safety device of the fryer.
Hi limit is designed to cut burner flame in case oil temp reached 450F to avoid further damage on life and property.
Washers need to be tightened/ replaced to correct burner alignment. It is not safe to operate a fryer with misaligned burners.

Nov 04, 2010 | Pitco Frialator SG14 Deep Fryer

1 Answer

Temperature flux


may be your regolator not working properly. to check it u can use another applience or change it.

Hamid

Aug 11, 2008 | Imperial IFS40 Deep Fryer

1 Answer

Star deep fryer.


Those thermostat bulbs are the thermostat and hi-limit bulbs.They need to be secured to the fryer.The hi limit is tripping out because its sensing that the oil is too hot.Even though the oil isnt that hot the hi limit thinks it is.

May 15, 2008 | Star 530FD Deep Fryer

1 Answer

Heating


Some Deep Fryers heat up faster than others, please see details below for pre-heating times: Non-Immersion Element (No element in the Oil): 25 to 30 Minutes Immersion Element (Element in the Oil): 7 to 10 Minutes Are you by any chance overloading the fryer? try smaller batches. Preheat the oven to 180 to 200 F. Heat the oil in the fryer to 280 or 290 F. In small batches appropriate to the size of the fryer (fries for a serving of 4 people may need to be divided into 2 or 3 groups), fry each batch for about 8 minutes at this temp. Remove to a holding bowl. They will look limp, nasty and oily. (This uses 1/4" square fries from baking pototoes cut with a standard mandoline.) When all the fries have been precooked, increase the oil temp to 375 F. Add the fries back to the oil in the same sized batches as before. It will take 3 to 5 minutes for them to crisp and brown. Drain, salt, and move to a cloth-lined bowl and hold in the 180 F. oven. Let the oil temp recover to 375 F. and cook the next batch in the same manner. Repeat, holding interim fries in the 180 oven, until all the fries are done. When all batches are done, toss to distribute salt and the new fries with old, and serve immediately. Properly done, all commercial french fries pale in comparison to these. However, I cannot guarantee that this method works with frozen commercial products. I always use fresh baking pototoes. That said, the frozen product should work to its optimal advantage when done in small batches with the first batches held in the warming oven as the other batches are done. If it still doesn't reach 300 F then by all means take it back to the shop and ask for a replacement. If you're out of warranty get an estimate for a repair. Good luck and bon apetite ;]

Jan 24, 2006 | Black & Decker DF200 FryMate Fryer

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