2-6
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (38 mm))
Natural
3/4
" (19 mm)
1" (25 mm)
1 1/4" (33 mm)
Propane
1/2" (13 mm)
3/4" (19 mm)
1" (25 mm)
Manufactured
1" (25 mm)
1 1/4" (33 mm) 1 1/2" (38 mm)
Gas
Single Unit
2 - 3 Units
4 or more
units*
* For distances of more than 20 feet (6 m) and/or
more than 4 fittings or elbows, increase the con-
nection by one pipe size.
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any for-
eign particles. If these foreign particles get into the burner and controls, they will cause improper
and sometimes dangerous operation.
CE Standard
Required airflow for the combustion air supply is 2m
3
/h per kW.
1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the
fryer and to the building gas line.
NOTE
:
Some fryers are configured for a rigid connection to the gas supply line. These units are
connected to the gas supply line at the rear of the unit.
When using thread compound, use very small amounts on male threads only. Use a pipe thread
compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant is
one such compound). DO NOT apply compound to the first two threads. This will ensure that
the burner orifices and control valve do not become clogged.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A
soap solution should be used for this purpose.
DANGER
Never use matches, candles, or any other ignition source to check for leaks.
If gas odors are detected, shut off the gas supply to the fryer
at the main shut-off valve and contact the local gas company or an authorized
service agency for service.
3. Close the fryer drain valve and fill the frypot with water and boil-out solution to the bottom OIL-
LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are
described in the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3
of this manual.
