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Flatbottom Series Electric Fryers (CE)
Models 1824E & 2424E
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
Page 2
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
PAGE
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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