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

THAT A SOAPY SOLUTION WILL FIND.

CAUTION

THE FRYER MUST BE ISOLATED FROM
THE GAS SUPPLY PIPING SYSTEM BY
CLOSING ITS INDIVIDUAL, MANUAL
SHUT-OFF VALVE DURING ANY
PRESSURE TESTING OF THE GAS SUPPLY
PIPING SYSTEM AT PRESSURES EQUAL
TO OR LESS THAN ½ PSIG (3.45 KPa).

c. Orifices: The fryer can be connected to

either natural or propane gas. The
correct safety control valve and
appropriate gas orifices are installed at
the factory. While the valve can be
adjusted in the field, only qualified
service personnel should make any
adjustments with the proper test
equipment.

d. Rigid Connections: The fryer can be

connected singularly or as part of a
cooking line. Check any installer­supplied intake pipe(s) visually and
clean threading chips, or any other
foreign matter before installing into a
service line. If the intake pipes are not
clear of all foreign matter, the orifices
will clog when gas pressure is applied.

CAUTION

2. Any installed quick-disconnect

devices must comply with the
Standard for Quick Disconnect
Devices for Use with Gas Fuel,
ANSI Z21.41, or Quick Disconnect
for Use with Gas Fuel, CAN 1-6.9,
Adequate means must be provided
to prevent the movement of the
appliance without depending on
the connector and the quick
disconnect device or its associated
piping to prevent the appliance
movement.

3. The fryer may tip and cause

personal injury if not secured in a
stationary position. If the fryer is
mounted on a table, the fryer must
be attached to that table. The table
should have a restraining device to
prevent movement.

3.5 ELECTRICAL CONNECTIONS:

The wiring diagram is attached to the
inside of the fryer door. The diagram can
also be found in Chapter 6,
Troubleshooting Guide. The fryer is
equipped with a millivolt control system
which does not need an outside power
source.

ALL CONNECTIONS MUST BE SEALED
WITH A JOINT COMPOUND SUITABLE
FOR LP GAS, AND ALL CONNECTIONS
MUST BE TESTED WITH A SOAPY
SOLUTION BEFORE LIGHTING ANY
PILOTS.

e. Flexible Couplings & Connectors:

1. If the unit is installed with

couplings or quick disconnect
fittings, the installer must use a
heavy-duty, AGA design-certified
commercial connector of at least
¾” NPT (with suitable strain relief)
in compliance with ANSI Z-21.69-

1979. Domestic connectors are not
suitable.

WARNING

PUTTING AN OPEN FLAME BESIDE A NEW
CONNECTION IS NOT ONLY DANGEROUS,
BUT WILL OFTEN MISS SMALL LEAKS

3.6 INITIAL START-UP:

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

6

dry. Wash also any accessories shipped
with the unit. Close the drain-valve
completely and remove the crumb
screen. Make sure the screws holding
the thermostat and limit control sensing
bulbs into the vessel are tight.

Drain Valve Handle

Fry Vessel
Drain

WARNING

WHEN LIGHTING PILOTS AND
CHECKING FOR BURNER
PERFORMANCE, DO NOT STAND WITH
YOUR FACE CLOSE TO THE
BURNERS…THEY MAY LIGHT WITH A
“POP” AND COULD CAUSE FLASH
BACK AND FACIAL BURNS.

b. INITIAL PILOT LIGHT: All Dean

Industries’ fryers are tested, adjusted
and calibrated to sea level conditions
before leaving the factory.
Adjustments to assure proper operation
may be necessary on installation to
meet local conditions, low gas
pressure, differences in altitude,
variations in gas characteristics, 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 responsibility of the
customer and/or dealer and are not
covered by Dean Industries’ warranty.

1. The inlet pipe at the lower rear of

the fryer brings incoming gas to
the pilot safety control valve, then
to the pilot and/or main burners.
The pilot is located high in the
cabinet center, at the base of the
fryer vessel. It will require a long
match or taper to light.

Location of Pilot

2. TC-25/TC-35 Millivolt Systems:

Ensure that the following steps are
done in sequence before lighting or
re-lighting the pilot:

a) Turn off the manual shut-off

valve on the incoming service
line.

b) Turn the operating thermostat

“OFF”.

c) Depress the pilot gas cock dial

on the safety control valve and
turn “OFF”.

Pilot Gas Cock Knob

7

d) Wait at least 5 minutes for any

accumulated gas to disperse.

e) Fill fryer tank with liquid oil (or

water during testing) to the “oil

level” line scribed into the rear

wall of the tank.

f) Open the manual shut-off valve

on the incoming service line.

g) Apply a lighted match or taper

to the pilot burner head.

h) Turn the safety valve gas cock

to “Pilot”, depress and hold the

dial until the pilot stays lit when

the dial is released. This may

take a minute or longer.

3. TC-35 Optional 120-Volt Solid

State Controller System:

Ensure that the following steps are
done in sequence before lighting or
re-lighting the pilot:

a) Turn off the manual shut-off

valve on the incoming service
line.

b) Turn the operating thermostat

“OFF”.

c) Depress the pilot gas cock dial

on the safety control valve and
turn “OFF”.

d) Wait at least 5 minutes for any

accumulated gas to disperse.

i) If the pilot does not stay lit,

depress the dial and re-light it,

holding the dial in longer before

releasing. It may be necessary

to re-light the pilot several times

until the lines are purged of any

trapped air and a constant gas

flow is attained.

j) When the pilot stays lit, turn the

gas cock dial to “ON”.

k) Turn the thermostat to any

“ON” setting and watch to make

sure the main burner ignite from

the pilot.

WARNING

IF GAS ODORS ARE DETECTED THE
GAS SUPPLY MUST BE SHUT OFF
AT THE MAIN SHUT-OFF VALVE
AND THE LOCAL GAS COMPANY
OR AUTHORIZED SERVICE
AGENCY CONTACTED FOR
SERVICE.

e) Fill fryer tank with liquid oil (or

water during testing) to the “oil
level” line scribed into the rear
wall of the tank.

f) Open the manual shut-off valve

on the incoming service line.

g) Apply a lighted match or taper

to the pilot burner head.

h) Depress the safety valve gas

cock and hold until the pilot
stays lit when the knob is
released. This may take a
minute or longer.

i) If the pilot does not stay lit,

depress the knob and re-light it,
holding the knob in longer
before releasing. It may be
necessary to re-light the pilot
several times until the lines are
purged of any trapped air and a
constant gas flow is attained.

j) When the pilot stays lit, turn the

thermostat dial to the set point
temperature.

k) Turn the power switch “ON”

and watch to make sure the
main burner ignites from the
pilot.

8

3.7 HEATING THE VESSEL: This

step will check main burner 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 tank.

Operating Thermostat

b. Set the operating thermostat/

temperature controller dial to 200°F
(93°C), just below that of boiling
water.

c. The main burner will ignite.
d. The burners should shut-off just as the

water starts to boil.

between the heat tubes, and on top of
the heat tubes, leaving no air spaces
and being careful not to disturb the
sensing bulbs. Melt this shortening
by turning the burners “ON” for
about five or ten seconds, “OFF” for
a minute, etc. until the shortening is
melted. If you see any smoke coming
from the oil while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke shows that
you are scorching the shortening and
reducing its useful life.

NOTE: NEVER MELT A SOLID BLOCK
OF SHORTENING BY SETTING IT ON
TOP OF THE HEATING TUBES. THIS IS
UNSAFE, INEFFICIENT AND
DANGEROUS.

c. When the fryer vessel is filled and the

shortening melted, replace the crumb
screen over the heat tubes.

d. 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.

e. Reset the temperature controller to

220°F (104°C).

f. The burner should stay on and the

water should boil.

g. When satisfied that the burners 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 “oil
level” line scribed into the back of the
fryer vessel.

b. When using a solid shortening, either

melt it first, or cut into small pieces
and pack it below the heat tubes,

WARNINGS

DO NOT GO NEAR THE AREA
DIRECTLY OVER THE FLUE OUTLET
WHILE THE FRYER IS OPERATING.

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.

9

4. DAILY OPERATION:

4.1 OPENING: At opening time, always

visually check the fryer for:
a. The combination or main gas valve is

“OFF”.

b. To light the fryer, see Section 3-6.

4.2 GENERAL USE OF THE FRYER:

a. For consistent quality product,

convenience and long-term savings, use
a high-quality liquid frying compound.

b. If using solid shortening, never melt a

block of shortening by setting it on top
of the heating tubes. This is dangerous
and can easily cause the vessel tube to
burn through, warp, or overstress the
welded seams.

c. Although 350°F (177°C) is the

recommended temperature 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.

When the fryer is not in use, the
thermostat should be set lower than that
used during cooking. Light loads, too,
may be cooked at lower temperatures.
A good operator will experiment to
determine the optimum temperature and
load conditions for the various food
items to be cooked.

leaving no air spaces around the heat
tubes and being careful not to disturb
the sensing bulbs. Melt the shortening
by turning the burners “ON” for about
five or ten seconds, “OFF” for a
minute, etc. until the shortening is
melted. If you see any smoke coming
from the oil while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke indicates
scorching which reduces the useful life
of shortening.

c. Turn the temperature controller to

350°F (177°C). In less than 30
minutes, the frying compound
temperature will stabilize and be ready
for production.

CAUTION

WHEN FILTERING, NEVER LEAVE
THE FILTER UNATTENDED. THE
ACTION OF THE OIL MOVING
THROUGH THE LINES COULD KNOCK
A FLEXIBLE RETURN HOSE OUT OF
THE FRYER, SPRAYING HOT OIL AND
CAUSING SEVERE BURNS.

4.4 FILTERING:

a. The frying compound should be filtered

at least daily or even more frequently if
cooking is heavy. This assures the
longest life possible for the frying
compound, gives better taste to the food
being prepared and minimizes flavors
being transferred from batch to batch.

4.3 TURN ON PROCEDURES:

a. If fryer is empty, pour enough frying

compound into the vessel to fill the
vessel to the “oil level” line scribed on
the rear wall.

b. When using a solid shortening, either

melt it first, or cut into small pieces and
pack it below the heat tubes, around the
heat tubes, and on top of the heat tubes,

b. Position the filter under the fryer’s

drain pipe. Use a drain extension, if
needed, to make sure the hot oil flows
safely from the fryer to the filter.

c. When completing a filter cycle, always

close the red drain valve handle at the
fryer to avoid siphoning oil out of the
fryer into the filter.

10

d. Open the valve at the filter to promote

draining of the flexible oil return lines
into the filter pan.

e. If using solid shortening, always make

sure the flexible oil return lines are
clear before turning off the filter motor
and hang any flexible lines up to drain.
Solid shortening will solidify as it cools
and clog the lines.

4.5 CLOSING:

a. When closing at night, filter the oil in

all fryers and drain the filter lines.

b. Cover the open tanks of oil.
c. All TC-25/35s: Turn the combination

gas valve control knob clockwise to
“OFF”.

d. TC-35 120-volt Solid State Controller

(Optional): Turn the fryer power
switch located on the front panel
“OFF”.

4.6 SHUT-DOWN: When closing down

for periods longer than overnight,
a. Drain the frying compound and clean

the vessel thoroughly.

b. Either discard the frying compound or

return it filtered to the vessel and then
cover it.

c. Non-stainless Fry Vessels Only: If

frying compound is discarded, lightly
coat the inside of the non-stainless
vessels with fresh frying compound to
prevent rusting of the bare mild steel
frying vessels.

d. TC-25/35 Millivolt Systems: Turn the

control knob on the combination gas
valve clockwise to “OFF”.

e. TC-35 120-volt Solid State Controller

(Optional): Turn the fryer power
switch “OFF”.

f. Turn the manual valve on the incoming

gas service line to “OFF”.

11

5. CLEANING & MAINTENANCE

TANK OF HOT OIL. IT WILL SPLATTER

ALTERATIONS, SERVICE OR

REGULARLY WITH HOT, SOAPY WATER

WARNINGS

IF THE FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENTS,

MAINTENANCE CAN CAUSE PROPERTY
DAMAGE AND PERSONAL INJURY.

e. Scrub the fryer vessel’s walls, bottom

and heat transfer tubes, then drain the
vessel and rinse in clear water.

f. Refill with clear water and boil again.

CAUTION

DO NOT LET WATER BOIL DOWN TO THE
POINT THAT TUBES ARE EXPOSED AS
THIS WILL DAMAGE THEM.

FIRE DANGER IF GREASE IS ALLOWED TO
BUILD UP. FRYER SHOULD BE WIPED

DURING THE DAY.

5.1 GENERAL: Any piece of equipment

works better and lasts longer when
maintained properly and kept clean.
Cooking equipment is no exception. The
fryer must be kept clean during the
working day and thoroughly cleaned at the
end of each day.

5.2 DAILY: Wash all removable parts.

Clean all exterior surfaces of the body.
Filter the cooking oil and replace if
necessary. The oil should be filtered more
often than daily under heavy use
conditions.

5.3 WEEKLY:

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.

d. Bring to a rolling boil, then turn the

heat down and let the mixture stand
until deposits and/or carbon spots can
be rubbed off with the Teflon brush.

g. Once boiling is completed, drain the

fryer again, rinse, and dry thoroughly.

h. Immediately refill with cooking oil or

frying compound as directed in
Sections 4.2 and 4.3.

WARNING

DO NOT LET WATER SPLASH INTO THE

AND CAN CAUSE SEVERE BURNS.

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 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 each day.

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.

12

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

6.1 PROCEDURES: The problems and

possible solutions given in this section
cover those most commonly encountered.
To troubleshoot, perform the test set-up at
the beginning of each condition. Follow
each step in sequence as shown in the
troubleshooting charts.

6.2 SET-UP: Follow start-up procedures

found in Section 3.6, Initial Start-Up,
starting on page 6 of this manual.
Attempt to light the pilot, then choose one
of the tables in Section 6.4 and follow the
table to diagnose the problem.

6.3 RECOMMENDED SPARE PARTS:

High Limit Switch - P/N# 2507
Operating Thermostat – P/N#2557
Gas Safety Control Valve – P/N#1896
(Natural Gas units only)
Gas Safety Control Valve – P/N#1909
(Propane units only)
Thermopile – P/N#2513 (Millivolt units
only)

6.4 TROUBLESHOOTING DIAGRAMS AND CHARTS:

FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL THE
DEAN SERVICE HOTLINE AT 1-800-551-8633.

1. Check to see that gas lines are connected to the

fryer.

A Pilot fails to light.

Pilot fails to remain

B

lit.

2. If a safety cut-off valve was installed in the gas

service line leading to the fryer, check to see if that
safety cut-off valve is in the “OPEN” position.

3. Re-light pilot. When attempting to re-light the pilot,

ensure combination gas valve manual knob is
depressed for at least one minute.

4. If pilot doesn’t light after following steps 1-3, call

for service.

1. Depress gas knob and turn to “OFF” position. Wait

5 minutes to allow any accumulated gas vapors to
disperse.

2. Check thermopile leads to ensure leads are

connected to the gas valve. Use millivolt wiring
diagrams on page 16 to identify which wires belong
to the thermopile. Reconnect thermopile lead wires
if necessary.

3. Depress gas knob and turn to “PILOT” position.

Re-light the pilot, holding the dial in longer before
releasing.

4. It may take several attempts to re-light until the gas

line is purged of any trapped air and a constant gas
flow is attained.

5. If steps 1-3 fail to correct problem, call for service.

13

1. Check to ensure gas valve is set to the “ON”

position.

C

D

Fryer fails to heat

fry vessel.

Fryer fails to

maintain set

temperature.

2. Set operating thermostat to 350°F (177°C) and

observe the fryer. Do the main burners come on and
heat the fry vessel? If no, go to step 3.

3. Call for service.

1. Check to ensure gas valve is set to the “ON”

position.

2. Set operating thermostat to 350°F (177°C). If main

burners begin heating the fry vessel, proceed to step
2 of this chart. If main burners fail to operate, call
for service.

3. Place a cooking thermometer in the fry vessel near

the temperature probe. See figure 6-1 below.
Observe temperature readings. Proceed to steps 3
and 4.

4. If fryer runs quickly to high limit temperature (over

400°F (205°C)) and remains there, the operating
thermostat is defective.

Temperature Probe

5. If fryer temperature is erratic, check temperature

probe. Is probe attached to the heater tube? If probe
is loose, allow the fryer to cool, then re-attach probe
to the heater tube using the bracket installed on the
heating tube.

6. If temperature probe was attached and/or the

operating thermostat is defective, call for service.

High Limit

Front View of TC Fry Vessel

Figure 6-1

14

6.5 MILLIVOLT FRYER WIRING DIAGRAMS:

Valve

Combination

Gas Valve

VENT

Pilot Knob

ROBERTSHAW

THTPTH

Robertshaw

Combination

Gas

Operating
Thermostat

Black

Safety Valve

Red

Red

Black

Hi-Limit

Red Black

Honeywell
Combination Gas
Valve

Black

Red

Red

White

TP

Yellow (Braided)

Orange(Braided)

Red

Black

Thermopile

Thermopile

Red

Red

Red

Hi-Limit

Combination Gas

Valve

TH

TH

Black

Red

PP

Operating
Thermostat

PP

Black

15

6.6 SPECIFICATIONS:

TC 25 TC 35

Frying Vessel:
Frying Area:
Oil Capacity:
Energy Requirements:
Gas (Nat Gas or LP):
BTU/hr:
Overall Height:
Working Height:
Overall Width:
Overall Depth:
Shipping Weight:

12.5” x 14”
25#

Natural Gas

72,000 BTU/hr (21 KW)

23.81” 23.81”

13.0” 13.0”

14.75” 20.0”

28.88” 28.88”

140 lbs. (63 Kg) 55 lbs. (70 Kg)

90,000 BTU/hr (26 KW)

17” x 14”

35#

Natural or Propane

7. COMPONENT LISTING AND INSTALLATION STANDARDS

The following is a selection of listing and installation standards applicable to non-cooking components
often supplied as part of food service equipment. The selection is not intended to be complete and other
nationally recognized standards may be appropriate. This listing was current as of the revision date
shown on the cover of this manual.

LISTING

COMPONENT

Grease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991

Power Ventilators ANSI/UL 705-1984 ANSI/NFPA 96-1987

Filter Unit

Fire Ext. (CO2)

Fire Ext. (Dry Chemical)

Fire Ext. (Water)

Fire Ext. (Foam) ANSI/NFPA 11-1988

Automatic Sprinklers ANSI/UL 199-1990 ANSI/MFPA 13-1989

Smoke Detectors

STANDARD

ANSI/UL 900-1987
ANSI/UL 586-1990

ANSI/UL 154-1990

CAN/ULC-S503-M90

ANSI/UL 299-1990

CAN/ULC-S504-M89

ANSI/US 626-1990

CAN4-S507-M83

ANSI/UL 521-1988

CAN/ULC-S530-1978

INSTALLATION

STANDARD

ANSI/NFPA 96-1987
ANSI/NFPA 96-1987

ANSI/NFPA 12-1989

ANSI/NFPA 17-1990

ANSI/MFPA 13-1989

ANSI/NFPA 72B-1986

Heat Detectors for Fire
Protective Signaling Devices

ANSI/UL 521-1988

ULC-S530-1978

16

ANSI/NFPA 72B-1986

Dean, 8700 Line Avenue, Shreveport, Louisiana 71135

TEL [phone] 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

819-5683 10-98