DEAN TC35 Installation Manual

Triathlon Series Gas Fryers

Installation & Operation Manual

Models TC25 & TC35

Dean, a member of the Commercial Food Equipment Service Association, recommends using
CFESA Certified Technicians.

24-Hour Service Hotline [phone]

Price: $6.00

819-5683

10-98

PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE

REFERENCE.

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,

INSTRUCTIONS TO BE FOLLOWED IN CASE THE USER SMELLS GAS ARE TO

BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION SHALL BE

OBTAINED BY CONTACTING THE LOCAL GAS COMPANY OR GAS SUPPLIER.

FOR YOUR SAFETY,

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE

VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER

GAS APPLIANCE.

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 THE NATIONAL
FUEL GAS CODE, ANSI Z223.1; THE NATURAL GAS INSTALLATION CODE,
CAN/CGA-B149.1; OR THE PROPANE INSTALLATION CODE, CAN/CGA-B149.2.

COVER PHOTO

Triathlon Series Model TC-35

Countertop Gas Fryer

TRIATHLON SERIES

GAS FRYERS

INSTALLATION AND OPERATION MANUAL

TABLE OF CONTENTS

PAGE

1. PARTS ORDERING AND SERVICE INFORMATION 2

2. IMPORTANT INFORMATION 3

3. INSTALLATION 5

4. DAILY OPERATION 10

5. CLEANING AND MAINTENANCE 12

6. TROUBLESHOOTING (TC 25 and TC 35 Millivolt Systems) 13

7. COMPONENT LISTING AND INSTALLATION STANDARDS 16

1. PARTS ORDERING AND SERVICE INFORMATION

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
numbers are on the cover of this manual.

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 “800” number on the cover of this
manual for the location of your nearest
Maintenance & Repair Center or contact the
factory direct. Always give the model and serial
number of your fryer.

To assist you more efficiently, the following
information will be needed:

Model Number
Type
Serial Number
Type of Gas
Optional Equipment

Nature of Problem
Any other information which may be helpful in
solving your service problem.

2

2. IMPORTANT INFORMATION

ATTACHED RATING PLATE.

2.1 DESCRIPTION: The Dean Triathlon

TC-series “Cool Zone” tube gas fryers are
energy-efficient, gas-fired units, design­certified by the International Approval
Services (AGA/CGA) and NSF
International and manufactured to their
basic performance and application
specifications.

All units are shipped completely
assembled with accessories packed inside
the fryer vessel. All units are adjusted,
tested and inspected at the factory before
shipment. Sizes, weights and input rates
of all models are listed in this manual.

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.

2.2 RATING PLATE: This is attached to

the lower corner of the left side panel.
Information provided includes the model
number, serial number, BTU/hr input of
the burners, outlet gas pressure in inches
WC, electrical requirements, and whether
the unit has natural or propane gas orifices.

DANGER

THE FRYER MUST BE CONNECTED ONLY TO
THE TYPE OF GAS IDENTIFIED ON THE

2. The Triathlon TC-25 gas fryers have

millivolt controls which do not
require electrical power connections
and do not have an ON/OFF switch
on the control panel.

3. The Triathlon TC-35 gas fryers are

equipped with millivolt controls or
the optional 120-volt solid state
temperature controller and 120-volt
gas solenoid valve. 120-volt
systems have an ON/OFF power
switch on the control panel.

b. 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. Installation on a non-combustible

platform when equipped with
factory-supplied 4” (10.2 cm)
adjustable legs;

3. With a minimum clearance of 0”

side and 0” rear of non-combustible
construction; and a minimum
clearance of 6” (15 cm) at both side
and rear for combustible materials.

d. U.S. installations must meet:

American National Standard Institute
ANSI Z223.1, Z-83.13, & Z83.14
American Gas Association
8501 E. Pleasant Valley Road
Cleveland, OH 44131

2.3 PRE-INSTALLATION:

a. GENERAL: Only a licensed plumber

should install any gas-fired equipment.

1. A manual gas shut-off valve must be

installed in the gas supply line ahead
of the fryer(s) for safety and ease of
future service.

National Electrical Code
ANSI/NFPA #70
American National Standard Institute
1430 Broadway
New York, NY 10018

NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110

3

e. Canadian installations must meet:

Canadian Electric Code c22.1, part 1
Canadian Standards Association
178 Rexdale Blvd.
Rexdale, ONT, M9W 1R3

CAN/CGA Installation Codes:

B149.1 (Natural Gas)

B149.2 (Propane)
Canadian Gas Association
55 Scarsdale Road
Don Mills, ONT, M3B 2R3

2.4 AIR SUPPLY & VENTILATION:

Keep the area around the fryer clear to
prevent obstruction of combustion and
ventilation air flow as well as for service
and maintenance. Never use the interior of
the fryer’s cabinet for storage.

e. Exhaust temperatures, in addition to

the open tank of hot oil make the
storage of anything on shelving over
or behind the fryer unsafe.

f. Filters and drip troughs should be part

of any industrial hood, but consult
local codes before constructing and
installing any hood. The duct system,
the exhaust hood and the filter bank
must be cleaned on a regular basis and
kept free of grease.

2.5 ALTITUDE: The fryer input rating

(BTU/hr) is for elevations up to 2,000 feet
(610 m). For elevations above 2,000 feet,
the rating should be reduced four percent
(4%) for each additional 1,000 feet (305
m) above sea level. For example: 3,000
feet (915 m) must be reduce by 12%.

a. A commercial, heavy-duty fryer must

vent its combustion wastes to the
outside of the building. It is essential
that a deep fat fryer be set under a
powered exhaust hood or that an
exhaust fan be provided in the wall
above the unit, as exhaust gas
temperatures are approximately 500­900°F (260-482°C). Check air
movement during installation. Strong
exhaust fans in this hood or in the
overall air conditioning system can
produce slight air drafts in the room.

b. Do not place the fryer’s flue outlet

directly into the plenum of the hood,
as it will affect the gas combustion of
the fryer.

c. Do not store anything on shelving

over or behind the fryer.

d. Adequate distance must be maintained

from the flue outlet of the fryer(s) to
the lower edge of the filter bank.
NFPA Standard No. 96 states that “a
minimum of 18 inches (45 cm)”
should be maintained between the
flue(s) and the lower edge of the
exhaust hood filter.

The correct orifices are installed at the

factory if operating altitude is known at
time of the customer’s order.

2.6 RECEIVING AND UNPACKING:

Check that the container is upright. Use
outward prying only—no hammering—to
remove the carton. Check the fryer(s) for
visible damage, if damage has occurred,
do not refuse shipment, but contact the
appropriate freight claims. Do not contact
the factory, as the responsibility for
shipping damage is between the carrier
and the dealer or end-user.

Remove, unwrap, wash, and temporarily
set aside any accessories shipped in the
fryer vessel.

4

3. INSTALLATION

3.1 LEGS: Legs are installed at the factory.

They are firmly tightened to the frame to
keep the unit from tilting, thus preventing
any undue strain to the legs and internal
mounting hardware. After unpacking, it is
strongly recommended to check the legs to
make sure they are still firmly tightened.

3.2 POSITIONING:

a. Relocating The Fryer: Remove all

weight from each leg before moving.

b. If a leg becomes damaged during

movement, contact your service agent
for immediate repair/replacement of
that leg.

CAUTION

THIS FRYER MAY TIP AND CAUSE
PERSONAL INJURY IF NOT SECURED
IN A STATIONARY POSITION.
REMOVE ALL SHORTENING BEFORE
MOVING FRYER AS IT MAY CAUSE
SEVERE BURNS UPON CONTACT.

can occur because the bottom hex
nut has been turned too far and may
come off.

c. If the platform is uneven or has a

decided slope, a smooth platform is
recommended for placing the unit on
and not relying on leg thread
adjustment.

d. After each move, as the fryer may not

return exactly to its previous position
after being moved, re-level the fryer as
stated above.

3.4 GAS CONNECTIONS: The gas

supply (service) line must be the same size
or greater than the fryer inlet line. This
fryer uses a ¾” NPT inlet; however, the
gas supply lines must be sized to
accommodate all the gas-fired equipment
that may be connected to that gas supply.
Consult your contractor, gas company,
supplier, or other knowledgeable
authorities.

3.3 LEVELING:

a. 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
it is not level, the unit may not function
efficiently, the oil may not drain
properly for filtering and in a line-up it
may not match adjacent units.

b. If the platform 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 one inch of adjustment
thread. When leveling the unit, the leg
body should be held firmly to keep the
leg from rotating while turning the 5/8”
bottom leg hex nut counterclockwise.
Turn the hex nut to adjust to required
height.

If adjustment exceeds one inch, the
unit will become unstable and tipping

a. Manual shut-off valve: This gas

service supplier-installed valve must
be installed in the gas service line
ahead of the fryer in the gas stream
and in a position where it can be
reached quickly in the event of an
emergency.

b. Pressure regulating:

1. External regulators are not

normally required on this fryer, as
a safety combination gas control
valve performs that function.

2. If the incoming pressure is in

excess of ½” PSIG (3.45 KPa), a
step-down regulator will be
required. Your local servicer
should check the manifold
pressure with a manometer.
Natural gas units require 3.5”
WC (8.71mbar) and propane
requires 10” WC (25mbar).

5