Dean 1824E, 2424E Installation, Operation & Maintenance Manual

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Flatbottom Series Electric Fryers (CE)
Installation, Operation & Maintenance Manual
CE ONLY
Dean, a member of the Commercial Food Equipment Service Association, recommends using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
Price: $6.00
819-5708
04-99
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LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER COOKING APPLIANCE.
PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR
FUTURE REFERENCE.
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT
AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.
WE SUGGEST INSTALLATION, MAINTENANCE AND REPAIRS SHOULD BE
PERFORMED BY YOUR DEAN FACTORY AUTHORIZED SERVICE AGENCY.
FOR YOUR SAFETY,
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR
IMPORTANT
SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS PROPER INSTALLATION. INSTALLATION MUST CONFORM WITH LOCAL CODES, OR IN ABSENCE OF LOCAL CODES, WITH EUROPEAN COMMUNITY (CE) STANDARDS.
WARNING!
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THROUGHLY BEFORE INSTALLING OR SERVICING THIS
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ELECTRIC
FLATBOTTOM FRYERS (CE)
MODELS 1824E & 2424E
TABLE OF CONTENTS
1. FACTORY SERVICE AND PARTS ORDERING 2
2. IMPORTANT INFORMATION 3
3. INSTALLATION 4
4. OPERATION 8
5. CLEANING AND MAINTENANCE 10
6. TROUBLESHOOTING 11
1. FACTORY SERVICE & PARTS ORDERING
1.1 ORDERING PARTS:
Customers may order parts directly from their local Authorized Parts Distributor. For this address and phone number, contact your Maintenance & Repair Center or call the factory. The factory address and phone number are on the cover of this manual.
To assist you more efficiently, the following information will be needed:
Model Number Type Serial Number Type of Gas Nature of Problem
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To speed up your order, the following information is required:
Model Number Type Serial Number Type of Gas Item Part Number Quantity Needed
1.2 SERVICE INFORMATION:
Call the Dean Service Hotline, 1-318-865-1711, for the location of your nearest Maintenance & Repair Center or contact the factory direct. Always give the model and serial numbers of your filter and fryer.
Any other information which may be helpful in solving your service problem.
1.3 AFTER SALE:
In order to improve service, have the following chart filled in by the authorized servicer who installed this equipment.
Authorized Servicer Address
Telephone/Fax Model # Serial # Type: Fryer Equipped For:
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2. IMPORTANT INFORMATION
2.1 DESCRIPTION: The Dean CE
Flatbottom Electric Fryers are energy-efficient, electrically-heated units, designed for high performance in heavy duty commercial applications.
All units are shipped completely assembled with accessories packed inside the fryer vessel. All fryers are adjusted, tested and inspected at the factory before shipment.
NOTE: The on-site supervisor is responsible for ensuring that operators are made aware of inherent dangers of operating a deep fat fryer, particularly aspects of oil filtration, draining, and cleaning of the fryer.
c. CLEARANCES: The fryer area must
be kept free and clear of all combustibles. This unit is design­certified for the following installations:
1. Other than household use;
2. Non-combustible floor installation equipped with factory-supplied 15 cm adjustable legs or 13 cm casters;
3. Combustible construction with a minimum clearance of 15 cm side and 15 cm rear, and equipped with factory-supplied 15 cm adjustable legs or 13 cm casters.
2.5 AIR SUPPLY & VENTILATION:
2.2 PRINCIPLE OF OPERATON:
A pair of contactors operate together to supply electrical power to three heating elements immersed in the oil. One contactor energizes as soon as the Dean Flatbottom Electric (CE) Fryer is turned on and stays engaged, and the other cycles as the temperature control circuit calls for heat.
2.3 RATING PLATE: This is attached to
the inside right-hand corner of the front door panel. Information provided includes the model and serial number of the fryer as well as the kW output of the heaters and electrical requirements.
CAUTION
Local building codes usually prohibit a fryer with its open tank of hot oil from being installed beside an open flame of any type, whether a broiler or the open burner of a range.
a. The area around the appliance must be
kept clear to avoid obstruction to the flow of ventilation air as well as for ease of maintenance and service.
b. Means must be provided for this and
any commercial, heavy-duty cooking appliance to exhaust cooking vapors to the outside of the building.
c. Filters and drip troughs should be part
of any industrial hood, but consult local codes before constructing and installing any hood system. The duct system, the exhaust hood and the filter bank must be cleaned on a regular basis and kept free of grease.
d. Under no conditions is the interior of
the fryer’s cabinet to be used for storage.
2.6 RECEIVING AND UNPACKING:
2.4 PRE-INSTALLATION:
a. GENERAL: Installation of any heavy-
duty electrical appliance should be made by a licensed electrician.
b. Standards: Installation must be planned
in accordance with all applicable local and European Community codes.
Check that the container is upright. Unpack the fryer carefully and remove all accessories from the carton. Do not discard or misplace these, as they will be needed.
After unpacking, immediately check the equipment for visible signs of shipping damage. If such damage has occurred, contact the carrier and file the appropriate freight claims. Do not contact the factory, as the responsibility of
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shipping damage is between the carrier and the
burns upon contact.
dealer or end-user. If your equipment arrives damaged:
a. File claim for damages immediately –
Regardless of extent of damage.
b. Visible loss or damage – Be sure this is
noted on the freight bill or express receipt and is signed by the person making the delivery.
c. Concealed loss or damage – If damage
is unnoticed until equipment is unpacked, notify freight company or carrier immediately, and file a concealed damage claim. This should be done within fifteen (15) days of date of delivery. Be sure to retain container for inspection.
3. INSTALLATION
3.1 POSITIONING:
a. Initial Installation: If the fryer is
installed with legs, do not push the fryer to adjust its position. Use a pallet or lift jack to lift the fryer slightly and place the fryer where it is to be installed.
b. Relocating The Fryer: Before
relocating a fryer installed with legs, remove all weight from each leg before moving.
c. If a leg is damaged during movement,
contact your service agent for immediate repair/ replacement of that leg.
NOTE: DEAN does not assume responsibility
for damage or loss incurred in transit.
2.7 REMINDER –- CONVERSION
OF UNITS:
Heat Input:
1KW = 3410 BTU/hr
100 BTU/hr = 0,293 KW
Temperature:
0º Celsius = 32º Fahrenheit
Temp. in degree Celsius = (Temperature in
degree Fahrenheit (F) – 32) X 0,555
100º Celsius = (212º Fahrenheit –32) X 0,555
CAUTION
This fryer may tip and cause personal injury if not secure in a stationary position. Remove all shortening before moving the fryer as it may cause severe
3.2 LEGS:
a. Install legs (or optional casters) near
where the fryer is to be used, as neither is secure for long transit. Unit cannot be curb mounted and must be equipped with the legs or casters provided.
b. After unpacking, use a pallet or lift jack
to raise the fryer about a foot before installing the legs.
c. Insert the threaded leg screw into leg
support coupling.
d. Turn the leg clockwise until the leg is
hand tight against the leg support assembly.
e. When positioning the fryer, gently
lower the fryer into position to prevent undue strain to the legs and internal mounting hardware. Use a pallet or lift jack to lift and position the fryer if
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possible. Tilting the fryer may damage
THE FRYER MAY TIP OVER
the legs.
f. Proceed to Step 3.4, Leveling, to ensure
the fryer is level before using.
CAUTION
Leg adjustment must not exceed 22 mm; the unit will become unstable and tipping can occur.
Fryers must be at room temperature, empty of oil, and if fitted with legs, lifted during movement to avoid damage and possible bodily injury.
TIGHTEN CASTER WITH
18 mm OPEN END WRENCH
d. Tighten the caster against the leg support
assembly by using an 18 mm open end wrench.
3.3 CASTERS:
a. Install casters near where the fryer is to
be used, as casters are not secure for long transit. The fryer cannot be curb mounted and must be equipped with either the legs or casters provided.
CAUTION
Casters with brakes should be mounted on the front corners of the fryer.
b. After unpacking, use a pallet or lift jack
to raise the unit about a foot before installing the casters.
INSTALLING CASTER
INTO LEG SUPPORT
ASSEMBLY
c. Insert the threaded caster screw into leg
support coupling. Grasp the base of the caster and tighten the caster by hand, turning clockwise, until snug against the leg support assembly.
e. For fryers with casters, there are no
built-in leveling devices. The floor where the fryers are installed must be level.
WARNING!
A FRYER MUST BE LEVEL BEFORE FILLING WITH OIL. IF THE FRYER IS NOT LEVEL,
AND MAY CAUSE INJURY TO THE OPERATOR.
3.4 LEVELING:
a. General: Place a carpenter’s spirit level
across the top of the fryer and level the unit both front-to-back and side-to-side. If fryer is not level, it may not function efficiently, the oil may not drain properly for filtering, and in a line-up it may not match adjacent units.
b. Legs (Only):
1. If the floor is smooth and level, level
the unit by using the leg screw threads. Adjust to the high corner and measure with the spirit level. The legs have about 22 mm of adjustment thread.
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2. Adjust leg height with an adjustable
or 18 mm open-end wrench.
3. When leveling the fryer, hold the leg body firmly to keep the leg from rotating while turning the hex bullet foot.
c. All Installations: If the floor is uneven
or has a decided slope, it is recommended to place the fryer on a smooth platform. Do not rely on leg/caster thread adjustment.
from that power cord plug. Respect the phase – neutral polarity. Do not attempt to use the
fryer during a power outage.
CAUTION
When the fry vessel is filled with water, do not drain the water from the vessel into the filter. This will damage the filter pump and void the warranty.
3.6 INITIAL START-UP:
d. Re-leveling: If the fryer is moved, re-
level the fryer following the instructions given in Step 3.4.
e. Restraints: This fryer must be restrained
to prevent tipping when installed in order to avoid the splashing of hot liquid and prevent undue strain on the electrical connectors. The means of restraint may depend on the type of application, such as connecting to a battery of appliances or installing the fryer in an alcove, or by separate means such as restraining devices. A bracket has been provided on the fryer back panel for this purpose.
The installation must be reviewed at the time of installation to ensure it meets the intent of these instructions. The on-site supervisor and/or operator(s) should be made aware there is a restraint on the appliance and, if disconnection of the restraint is necessary, to reconnect this restraint after the appliance has been returned to its originally installed position.
a. 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 coated lightly with oil. Wash thoroughly with hot, soapy water to remove any film residue and dust or debris before food preparation, then rinse out and wipe dry. Wash also any accessories shipped with the unit. Close the drain-valve completely. Make sure the screws holding the thermostat and high-limit control sensing bulbs into the vessel are tight.
b. Initial Checks: All Dean Industries’
fryers are tested, adjusted and calibrated before leaving the factory. Adjustments to assure proper operation may be necessary on installation to correct possible problems caused by rough handling or vibration during shipment, and are to be performed only by qualified service personnel. These are the responsibilities of the customer and/or dealer and are not covered by Dean Industries’ warranty.
3.5 ELECTRICAL CONNECTIONS:
Refer to the rating plate located inside the front door. The wiring diagram is attached to the inside of the fryer door also. The diagram can also be found in Chapter 8. The fryer is equipped with a 230VAC single-phase 50 hertz system. All electrically operated appliances must be electrically grounded to conform to CE standards. If a power cord is installed on your unit, do not cut or remove the ground prong
c. Ensure that the following steps are
done in sequence before using the fryer:
1. Turn the temperature control knob to “OFF”.
2. Fill fryer tank with liquid oil (or water during initial testing) to the “oil level” line scribed into the rear wall of the tank.
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3. Make certain the fryer is properly connected to the electrical power supply, and power is available.
3.7 HEATING THE VESSEL:
This step will check heating element operation, initial thermostat calibration, and clean the vessel for initial food production.
a. Fill the fryer vessel with hot or cold
water to the oil level line scribed in the back of the fry vessel.
b. Set the temperature control dial to
104°C (220ºF), just above that of boiling water.
c. The heating elements will energize and
begin to heat the liquid.
d. Reset the temperature controller to
93°C (200ºF).
e. The elements should shut-off just as
the water starts to boil, and the water should maintain a low simmer.
f. When satisfied that the elements and
thermostat are operating properly, drain the vessel of water and dry thoroughly. Refill it with shortening as directed below.
3.8 FINAL PREPARATION:
a. When using a liquid shortening
(cooking oil), fill the fryer to the lower “oil level” line scribed into the back of the fryer vessel.
b. When using a solid shortening, either
melt it first elsewhere, or cut into small pieces and pack it tightly around the elements, leaving no air spaces and being careful not to disturb the sensing bulbs.
about ten seconds, “OFF” for a minute, etc., until the shortening is melted. If you see any smoke coming from the shortening while melting this way, shorten the “ON” cycle and lengthen the “OFF” cycle. Smoke indicates that you are scorching the shortening and reducing its useful life.
WARNING
NEVER MELT A SOLID BLOCK OF SHORTENING BY SETTING IT IN THE VESSEL. THIS IS UNSAFE, INEFFICIENT AND DANGEROUS.
e. Before starting operation, turn the
operating thermostat to the probable working temperature; wait for the temperature to stabilize then check with a high-quality immersion thermometer.
WARNINGS!
ALWAYS WEAR OIL-PROOF, INSULATED GLOVES WHEN WORKING WITH THE FRYER FILLED WITH HOT OIL.
ALWAYS DRAIN HOT OIL INTO A METAL CONTAINER. HOT OIL CAN MELT PLASTIC BUCKETS AND CRACK GLASS CONTAINERS.
c. If equipped with a Melt Cycle Control,
turn the melt cycle switch “ON” to melt the shortening. The elements will cycle on and off until shortening has melted.
d. If the fryer does not have a Melt Cycle
Control, turn the elements “ON” for
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4. OPERATION
4.1 OPENING: At opening time, always
visually check that the power switch and the thermostat are “OFF”.
CAUTION
If electrical power service is disrupted for more than a few seconds, turn the fryer OFF. This will prevent the fryer from accidentally heating oil when power service is resumed.
4.2 GENERAL USE:
a. For consistent quality product,
convenience and long-term savings, use a high-quality liquid frying compound.
WARNING!
IF USING SOLID SHORTENING, NEVER MELT A BLOCK OF SHORTENING BY SETTING IT WHOLE IN THE FRYER VESSEL. THIS IS DANGEROUS AND CAN SHORTEN THE LIFE OF THE SHORTENING, DAMAGE THE ELEMENTS OR POSSIBILY CAUSE A FIRE.
4.3 TURN ON PROCEDURES:
a. If fryer is empty, pour enough frying
compound into the vessel to fill the vessel to the lower "oil level” line scribed on the rear wall. If solid shortening is to be used, melt enough in a separate container to cover the heating elements in the bottom of the vessel, then melt the rest in the vessel by turning power switch off and on.
b. Turn the power switch on; set
temperature controller to 177°C (350°F). In less than 30 minutes, the frying compound temperature will stabilize and be ready for production.
4.4 FILTERING:
a. General: Filtering the frying
compound assures a better taste to the food being prepared, minimizes flavors being transferred from batch to batch, and increases frying compound lifespan.
Filter the frying compound at least once daily or more frequently if cooking is heavy.
b. Prior to filtering, align the filter unit
with the drain valve. Attach the drain valve extension to ensure frying compound flows into the filter unit safely.
b. Although a temperature of 177°C
(350°F) is recommended for most cooking operations, set the fryer at the lowest possible temperature which produces a high quality end product while ensuring maximum life of frying compound.
c. When the fryer is not in use, the
thermostat should be set lower than that used during cooking.
c. If using solid shortening, clear return
lines before turning off the filter motor by allowing the pump to run for approximately 10-15 seconds once air bubbles appear in the fry vessel from the oil return line. Failure to do so will allow solid shortening to cool, solidify and clog the lines.
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d. When using your filtration system,
always refer to the Installation and Operation Manual for your Dean Filter System.
1. Cascade Filter System – added
filtration system.
2. Super Cascade Filter System –
built-in filtration system.
4.5 CLOSING:
When closing at night, filter oil in all fryers and drain the filter lines. Cover the open tanks of oil. Turn power switch to “OFF”.
4.6 SHUTDOWN:
When shutting down for longer than overnight, drain the frying compound and clean the vessel thoroughly. Either discard the frying compound or return it filtered to the vessel and cover it. If fryer will be left empty, lightly coat the inside of the vessel with oil after cleaning to prevent rust. Turn both the power switch and the temperature controller “OFF”. Disconnect any 230-volt power cords from the wall sockets or turn off the circuit breakers.
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5. CLEANING & MAINTENANCE
CAUSE SEVERE BURNS.
5.1 GENERAL:
Any piece of equipment works better and lasts longer when properly maintained and cleaned. The fryer must be kept clean during the workday and thoroughly cleaned at the end of each day.
WARNING!
d. Follow the Boil-Out procedures. Bring
to a simmer, then turn the heat down and let the mixture stand until deposits and/or carbon spots can be rubbed off with a brush.
CAUTION
Do not let water boil down to the point that elements are exposed. This will damage the heating elements.
e. Scrub tank walls and bottom, then
drain vessel and rinse in clear water.
DO NOT LET WATER SPLASH INTO THE TANK OF HOT OIL. IT WILL SPLATTER AND CAN
5.2 DAILY:
Wash all removable parts. Clean all exterior surfaces of the body. Do not use cleansers, steel wool or any other abrasives on the stainless steel. Filter the cooking oil and replace if necessary. Filter oil more often under heavy conditions.
CAUTION
Do not drain water into the filter. Water will damage the filter pump and void the Dean warranty.
5.3 WEEKLY:
f. Refill with clear water, set operating
thermostat to 104°C and simmer again.
g. Once cleaning is complete, turn
temperature controller “OFF”, drain, rinse and dry thoroughly.
h. Refill with cooking oil or frying
compound as directed in this manual.
5.4 PERIODIC:
The fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.
5.5 STAINLESS STEEL:
All stainless steel fryer body parts should be wiped regularly with hot, soapy water during the day and with a liquid cleaner designed for this material at the end of the day.
a. Completely drain the fryer vessel into
either the filter or a steel container. Do not use a plastic bucket or glass container.
b. Clean the vessel with a good grade of
cleaner or hot water and a strong detergent.
c. Close the drain valve and refill with
either the cleaning solution or water and detergent.
a. Do not use steel wool, abrasive cloths,
cleansers or powders!
b. Do not use a metal knife, spatula or any
other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
c. If it is necessary to scrape the stainless
steel to remove any encrusted materials, soak the area first to loosen the material, then use a wood or nylon scraper only.
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6. TROUBLESHOOTING
The problems given are those most commonly encountered. The corrective actions and troubleshooting procedures are the initial steps to be taken by restaurant personnel. Any further troubleshooting procedures should be carried out only be a Factory Authorized Service Center or a local service company specializing in hotel and restaurant cooking appliances.
PROBLEM CORRECTIVE ACTION
Fryer will not come on. No evidence of heating, even when unit is cold.
Fryer slow to heat; poor recovery.
Fryer too hot; oil scorching; overshooting set temperature.
1. With switch on, push high-limit thermostat manual reset. (Red
button inside the front door).
2. Check that fryer power cord is fully plugged into wall receptacle.
3. Check main circuit breaker box for tripped breakers.
1. Check temperature sensor location. Temp sensor should be properly secured under the clamp.
1. Check temperature sensor location. Temp sensor should be properly secured under the clamp.
2. If temperature rises to the hi-limit thermostat shut-off level consistently, have technician check for sticking or shorted heat contactor.
3. If oil appears to be scorching with normal temperatures, oil may have been used too long or be of inferior quality. Replace if necessary.
6.1 TEMPERATURE CHECK
a. Insert a good grade thermometer or pyrometer probe approximately 8-10cm (3-4 inches) into the
cooking oil/shortening near the fryer temperature sensing probe.
b. Turn temperature control knob to the desired frying temperature.
c. Turn the fryer ON/OFF switch to the ON position and heat the shortening to the desired
temperature setting. Stir if necessary to get all cooking oil/shortening in frypot melted and at the same temperature.
d. Allow the heating elements to cycle ON and OFF three times after reaching the desired
temperature setting. When the elements come on the fourth time, the pyrometer reading should be within 2ºC (5ºF) of the temperature control knob setting.
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6.2 WIRING DIAGRAM FOR 230VAC FLATBOTTOM ELECTRIC FRYER (CE):
Temp Sensor
Sensor Probe Assy
P/N 14712
WHT
2 Pin
BLK
P/N 1548
Knob
1824/2424E Flatbottom Electric Fryer (CE)
Connector - Amp
24V Contactors & 24V Thermatron
230/400V 50Hz 4 Wire/3 Phase
WHT
BLK
PUR
Solid State Temp
Controller
P/N 2442
24V
Controller 24V
Thermatron
(CE)
ORG YEL
PUR
POT P/N 2336
POT
Face Plate Assy
P/N 18159-1
24V
BLU
WHT
P/N 807-0680
240V
BLK
BLK#2
P/N 1693
5 Amp
WHT#2
BLK#2
WHT#2
Fuse
WHT
WHT
BLU
Hi-Limit
P/N 2672
Power Switch (SPST)
P/N 807-2196
BLK
WHT
BLU
BLK
BRN
Terminal
Ground
3 Phase
Terminal Block
P/N 1501-1
4 Wire
K1 K2
WHT
K2 = Heat Contactor P/N
810-1202
K1= Latch Contactor P/N
810-1202
P/N 11-0384-1 Side 2 ea
P/N 24057-2 Bottom 1 ea
230V @ Elements (17.4 KW Total)
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6.3 PARTS DIAGRAM FOR 1824E & 2424E FLATBOTTOM ELECTRIC FRYER (CE):
1824E 2424E Description
24022SK 24021SK Vessel Assembly 24036 24053 Top Stack, Standard 18-0067 24-0267 Basket Hanger 24-0092 24-0093 Canopy 24-0075-1 24-0087 Structural Back 24-0118-2 24-0118-2 Side Panel, Left Hand 24-0108-2 24-0108-2 Side Panel, Right Hand 11-0140-1 11-0140-1 Outlet Door Cover (Painted) 24019 24020 Door Assembly with Lining 24-0444 24-0441 Door Panel (Outer) 24-0353 24-0353 Door Pin 1039 1039 Door Handle 1503 1503 Door Magnetic Catch 24-0004 24-0004 Lower Hinge Bracket 1942 1942 Caster, with brake 13cm. (5”) 1943 1943 Caster, without brake 13cm. (5”) 1731-2 1731-2 Leg, black 15.25cm (6”) 24057-2SK 24057-2SK Heat Element, Center 240v, 6.333 KW 11-0384-1SK 11-0384-1SK Heat Element, Left or Right 240v, 6.333 KW 11189 11189 Element Guard Assembly 18-0031 18-0031 Heat Element Spacer 807-2196 807-2196 Power Switch, Green Rocker, SPST 807-0680 807-0680 Transformer, Primary 240V/24V 2442 2442 Thermatron Board, 24V, CE 8073851 2336 2336 Thermatron Potentiometer 8073536 18159-1 18159-1 Face Plate Assembly, Thermatron (CE) 1543 1543 Potentiometer Knob 14712 14712 Temperature Sensor (Probe) Assembly 11-0210 11-0210 Sensor spring 2672 2672 High Limit Thermostat 18-0040 18-0040 High Limit Clamp 810-1202 810-1202 Circuit Breaker, 40 Amp, 3-Pole 1602 1602 Micro Switch, Drain Valve 1693 1693 Fuse, 5 Amp 1692 1692 Fuse Holder 1131 1131 Fuse, 2 Amp, Slow-blow 1130 1130 Fuse Holder 2066-1 2066-1 Drain Valve 810-1202 810-1202 Contactor (Heat/Latching) 14-0193 14-0193 Clean-out Rod 1362 1362 Fry Basket, ½ size 24164 24172 Vessel Cover
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Dean, 8700 Line Avenue, Shreveport, Louisiana 71135
TEL 1-318-865-1711 FAX (Parts) 1-318-219-7140 (Tech Support) 1-318-219-7135
PRINTED IN THE UNITED STATES
SERVICE HOTLINE
1-800-551-8633
Price: $6.00
819-5708 04-99
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