eurodib T-CF15, T-CF30, T-CF15-L, T-CF30-L Installation And Operation Instructions Manual
1
GAS FRYER
Installation and Operation Instructions
Models: T-CF15, T-CF30, T-CF15-L, T-CF30-L
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or parts, this information is required.
Model Number Serial Number Date Purchased
WARNING: For your safety, do not store or use gasoline or other flammable
vapours or liquids in the vicinity of this or any other appliances. Keep the area
free and clear of combustible. (See ANSI Z83. 14B, 1991).
WARNING: Improper installation, adjustment, alteration, service, or maintenance
can cause property damage, injury, or death. Read the installation operating and
maintenance instructions thoroughly before installing or servicing this equipment.
WARNING: Instructions must be posted in a prominent location. All safety
precautions must be taken in the event the user smells gas. Safety information
can be obtained from your local gas supplier.
CAUTION: These models are designed, built, and sold for commercial use only. If
these models are positioned so the general public can use the equipment, make sure
that cautions, warnings, and operating instructions are clearly posted near each unit so
that anyone using the equipment will use it correctly and not injure themselves or
damage the equipment.
GAS PRESSURE
The appliance and its individual shutoff valve (to be supplied by the user) must be
disconnected from the gas supply piping system during any pressure testing of that system
at test pressures in excess of ½ psi (3.45 kPa).
The appliance must be isolated from the gas supply piping system by closing its individual
manual shutoff valve during any pressure testing of the gas supply piping system at test
pressures equal to or less than ½ psi (3.45 kPa).
WARNING: A factory-authorized agent should handle all maintenance and repairs. Before
doing any maintenance or repairs, contact your authorized service
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TABLE OF CONTENTS
Congratulations on your purchase of Eurodib commercial cooking equipment. Eurodib takes
pride in the design and quality of our products. When used as intended and with proper care
and maintenance, you will experience years of reliable operation from this equipment. To
ensure best results, it is important that you read and follow the instructions in this manual
carefully.
LOCATION OF DATA PLATE
The data plate is located on the side panel.
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight
carrier has assumed responsibility for its safe transit and delivery. If equipment is received
damaged, either apparent or concealed, a claim must be made with the delivering carrier.
A. Apparent damage or loss must be noted on the freight bill at the time of delivery. It
must then be signed by the carrier representative (Driver). If this is not done, the
carrier may refuse the claim. The carrier can supply the necessary forms.
B. Concealed damage or loss if not apparent until after equipment is uncrated, a request
for inspection must be made to the carrier within 15 days. The carrier should arrange
an inspection. Be certain to hold all contents and packaging material.
A qualified installer who thoroughly read, understands and follows these instructions should
perform installation and maintenance.
If you have questions concerning the installation, operation, maintenance, or service of this
product, write to Eurodib.
ITEM
PAGE
ITEM
PAGE
Safety precautions
4
Troubleshooting
11
General Installation Instructions
5
Explosion View Drawing
12
Specifications & Dimensions
6
Spare Part List
13
Lighting Instructions
7
Operating Instructions
8
Cleaning & Maintenance
9
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SAFETY PRECAUTIONS
DANGER: This symbol warns of imminent hazard, which could result in serious
injury or death.
WARNING: This symbol refers to a potential hazard or unsafe practice, which
could result in serious injury or death.
CAUTION: This symbol refers to a potential hazard or unsafe practice, which
could result in minor or moderate injury or product or property damage.
NOTICE: This symbol refers to information that needs special attention or must be
fully understood even though not dangerous.
NOTICE: This product is intended for commercial use only. Not for household use.
NOTICE: Local codes regarding installation vary greatly from one area to another. The
National Fire Protection Association, Inc., states in its NFPA96 latest edition that
local codes are “Authority Having Jurisdiction” when it comes to requirement for
the installation of equipment. Therefore, the installation should comply with all local
codes.
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GENERAL INSTALLATION INSTRUCTIONS
Ensure that the gas supply and gas type, as shown on unit nameplate, agree.
Unit installation must conform with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, the
National Gas Installation Code, CSA-B149.1, or the Propane Installation Code, CSA-B149.2
as applicable and in accordance with local codes.
Screw the legs into the permanently fastened nuts on the four corners of the unit and tighten
by hand. Level the unit by turning the adjustment screw at the bottom of each leg. Do not
slide the unit with legs mounted, lift if necessary to move unit.
Pipe threading compound must be resistant to the action of liquefied petroleum gases.
CAUTION: DO NOT use an open flame to check for leaks. Check all the gas piping for leaks
with a soap-and-water solution before operating the unit.
THESE UNITS ARE SUITABLE FOR INSTALLATION ON NON-COMBUSTIBLE
SURFACES ONLY.
Combustible clearances:
6" sides (152 mm) 6" rear (152 mm) 4" floor (102 mm)
Non-combustible clearances:
0" sides (0 mm) 0" rear (0 mm) 4" floor (102 mm)
Do not obstruct the flow of combustion and ventilation air, under the unit by the legs or
behind the unit by the flue. Adequate clearance for air openings into the combustion
chamber is required. Do not place objects between the bottom of the unit and the counter top.
There must be adequate clearance for removal of the front panel. All major parts, except the
burners, are removable through the front if the gas line is disconnected.
5
SPECIFICATION AND DIMENSIONS
MODEL
WIDTH
IN.
DEPTH
IN.
HEIGHT
IN.
TOTAL
INPUT
(BTU)
INPUT GAS
PRESSURE
IN.W.C
WORKING
PRESSURE
IN.W.C
T-CF15
11
29-1/4
24-7/8
26,000 6 4
T-CF15-L
11
29-1/4
24-7/8
26,000
10
10
T-CF30
17-3/8
29-1/4
24-7/8
53,000 6 4
T-CF30-L
17-3/8
29-1/4
24-7/8
53,000
10
10
Note: Do not include the size of the regulator.
LIGHTING INSTRUCTIONS
(Model: T-CF30 with pilot Ignition)
Fryers are furnished with a gas control safety valve. Please follow the instructions below.
Before Lighting the Pilot and Burners
Fill the fat tank about 3/4" below the full line with proper frying compound before lighting the
pilot. The reason for
filling the tank 3/4" below the full line is that the frying compound will
expand during the preheating process.
If the frying compound expands above the full line, the frying compound may overflow out of
the tank during the cooking process. The reason for adding frying compound in the fry tank
before lighting the pilot or burners is that the unit will be damaged if this is not done.
1.
Ensure this Gas Control Valve dial
is at the “OFF” position.
2. Ensure this thermostat dial is at the “OFF” position.
T-CF30 T-CF15
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3.
Turn the gas control valve dial to “Pilot “ position and hold.
4.
Press the pilot ignition button. In order to
drain any air within the gas pipe system, for
the first use, please hold the valve dial at the “Pilot” position for 5-7 Minute till lighting.
Note: If the gas fryer is setting without the pilot ignition, please hold an ignition source (a
match) at the pilot. When the flame is established, remove the ignition source.
5.
Turn
the gas control valve dial to the “ON “ position and using the thermostat dial,
set the desired temperature. You can monitor the flame status through this panel.
Draining the Oil
A drain extension pipe attached to the inside of the main door has been provided.
Screw the drain extension pipe into the main drain valve. Once secured, use the blue handle
to turn the valve ON to release the oil.
Pilot Flame
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OPERATING INSTRUCTIONS
All burners are lit from constantly burning pilots. Turning the thermostat to the desired
temperature is all that is required to put the unit in service.
Do not permit fans to blow directly at the unit. Wherever possible, avoid open windows next
to the unit's sides or back. Avoid wall type fans which create air cross-currents within a room.
It is also necessary that sufficient air should be allowed to enter the room to compensate for
the amount of air removed by any ventilating system. Otherwise, a subnormal atmospheric
pressure will occur, which will affect the operation and cause undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilating system for the
room or area in which the unit is installed and will leave the unit independent of changing
draft conditions.
All the valves and thermostats must be checked periodically. Consult the authorized service
representative in your area.
CLEANING
Initial Cleaning
Always clean equipment thoroughly before the first use. Clean the protective oil from the
bright parts and interior of tank with a solution of washing soda or other grease dissolving
material.
Daily Cleaning
1. Always turn the unit OFF and allow it to cool off completely before cleaning.
2. Never clean the unit by immersing it in water.
3. The frequency of cleaning should depend on the load conditions. Set a definite
cleaning schedule corresponding to how hard the kettle is used. Cleaning should be
done at a least once a week.
4. Strain the frying compound into a clean container. Make sure there is no compound
left in the tank. (If the tank is left empty for more than 2 minutes, shut the pilot OFF. If
this is not done, the tank may be damaged.).
5. Add water to the "MAX" line.
6. Add any good grade cleaner following the cleaner’s instructions.
7. Turn the thermostat to 75°F (dial “°F” position). Let the heating unit bring the solution
to a boil.
8. Boil long enough to loosen or dissolve all varnish or carbon deposits. This should take
approximately 30 minutes.
9. Turn the unit OFF. Make sure the pilot is turned OFF at this time.
10. If necessary, clean the thermostat probes using a long-handled fibre or plastic brush
and mild soap solution.
11. Rinse with clean water to remove all cleaning mixture.
12. Rinse the inside of the tank with 2 cups of vinegar.
13. Rinse with clean water until the vinegar odour is gone. The fry tank must be
thoroughly rinsed since even a trace of cleaner left inside the tank will contaminate
the fry compound.
14. Dry thoroughly.
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15. Cover the tank if compound will not be added until a future date.
16. Clean all the exterior surfaces of the unit on a regular basis with a damp cloth. Thin
films of oil subjected to frying temperatures quickly form into gummy consistency. In
order to avoid these gum formations, clean the surfaces on a regular basis.
17. To remove discolorations or oil film, a non-abrasive cleaner may be used.
CAUTION: Clean the regulator at least once a month. Make sure the vent opening
is open and not blocked in any way. Failure to do so will cause variations in
pressure. Your unit will not function as well and it could shorten the life of the
product.
MAINTENANCE
Overnight Shutdown
Turn the temperature control knob to the OFF position. Or turn the OFF/PILOT/ON valve
control to PILOT if you wish not to change the temperature setting. (The pilot flame alone will
keep the frying compound temperature to 130-145°F(54.5-62.8℃). when not under any load.
This will shorten preheat time when turned back ON.)
Extended Shutdown (4 Days or Longer)
1. Turn the temperature control knob to the OFF position.
2. Turn the OFF/PILOT/ON valve control knob to the OFF position.
3. Turn the manual control valve under the unit to the OFF position.
4. Turn the supply valve to the OFF position (not supplied by Thor).
5. The entire flue duct opening on the top rear of unit must always be left uncovered.
Filling Fry Tank
CAUTION: Never lit the pilot or turn the burners ON with an empty tank
1. Fill the fry tank approximately 3/4" below the full line. The fry compound will expand
as it is heated. Heat the fry compound to 375° F(190℃) for 20 minutes then check the
level. Add or decrease the amount of fry compound so it lines up with the full line.
2. When using solid frying compound, put enough compound in the fry tank so at least
half or more of the tank contains compound. Then set the temperature to 200°F
(93.3℃) on the dial and allow the compound to liquefy. Add to adjust the compound
level.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with a strainer/skimmer.
6. Add at least 15% (fry tank capacity) of fresh frying compound daily (more if possible)
without overloading the tank. If 15% of frying compound is not used daily, remove
some of the compound for other use (gravy, griddle frying, etc.) to permit adding 15%
of fresh compound daily.
7. Do not overload the fry baskets. This will result in longer recovery time, longer cook
time, and compound absorption into the product.
8. Prepare the food properly.
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9. Keep salt out of the frying compound. Do not salt foods with the basket above the
kettle.
10. Ensure a good thermostat operation by checking the frying compound temperature
with a reliable frying thermometer. Compound temperature should be comparable to
the thermostat setting.
11. Keep the fry tank and thermo-probes clean.
Thermostat Calibration
The fryer control is factory calibrated. If cooking results indicate unit is not maintaining
correct temperatures, consult an authorized service representative.
SERVICE / REPAIR
NOTE: This appliance must only be serviced by an authorized agent.
NOTE: Parts protected by the manufacturer or his agent are not to be adjusted by the
installer, unless the installer is an authorized service agent.
If you have any questions or problems, contact your nearest EURODIB Service
Representative.
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