Frymaster 1824E Service Manual

Flatbottom Series Electric Fryers (CE)

Installation, Operation & Maintenance Manual

Models 1824E & 2424E

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

*8195708*

APRIL 1999

NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DI RECTLY
FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE
PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, T HIS WARRANTY WILL
BE VOID. FURTHER, FRYMASTER DEAN AND ITS AFFILIATES WILL NOT BE LIA BLE FOR ANY
CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH ARISE DIRECTLY
OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF ANY MODIFIED PART
AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.

Please read all sections of this manual and retain for future reference.

NOTICE
This appliance is intended for professional use only and is to be operated by qualified personnel
only. A Frymaster Dean Factory Authorized Service Center (FASC) or other qualified professional
should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by
unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of this manual for
definitions of qualified personnel.

NOTICE
All fryers shipped without factory supplied cords and plug assemblies must be hardwired using
flexible conduit to the terminal block located on the rear of the fryer. These fryers should be
wired to NEC specifications. Hardwired units must include installation of restraint devices.

NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed.

NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.

NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS

U.S.

This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While this
device is a verified Class A device, it has been shown to meet Class B limits.

CANADA

This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.

Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communications du Canada.

DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating and
service instructions thoroughly before installing or servicing this equipment

1

DANGER
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.

DANGER
Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers
equipped with casters must be stabilized by installing restraining chains

DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.

DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material. Additional information can be obtained in the filtration
manual included with the system.

WARNING

No structural material on the fryer should be altered or removed to accommodate placement of the frye r
under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.

WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the frypot. Banging fry baskets on the strip to dislodge shortening will distort
the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for
cleaning.

DANGER
Adequate means must be provided to limit the movement of this appliance without depending on
or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If the
restraint kit is missing contact your local Frymaster Factory Authorized Service Center (FASC) for
part number 826-0900.

DANGER
This fryer may have two power cords and prior to movement, testing, maintenance and any repair
on your Frymaster fryer; disconnect BOTH electrical power cords from the electrical power
supply.

NOTICE

All fryers shipped without factory supplied cords and plug assemblies must be hardwired
using flexible conduit to the terminal block located on the rear of the fryer. These fryers
should be wired to NEC specifications. Hardwired units must include installation of
restraint devices.

2

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 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.

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

Model Number
Type
Serial Number
Type of Gas
Nature of Problem

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:

PAGE

3

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.

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.

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.

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.

CAUTION

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:

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:

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

4

shipping damage is between the carrier and the

b

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.

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

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.

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

urns upon contact.

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

CAUTION

4

possible. Tilting the fryer may damage
the legs.

f. Proceed to Step 3.4, Leveling, to ensure

the fryer is level before using.

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.

CAUTION

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.

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

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.

CAUTION

ASSEMBLY

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.

e. For fryers with casters, there are no

built-in leveling devices. The floor
where the fryers are installed must be
level.

A FRYER MUST BE LEVEL
BEFORE FILLING WITH OIL.
IF THE FRYER IS NOT LEVEL,
THE FRYER MAY TIP OVER
AND MAY CAUSE INJURY TO
THE OPERATOR.

WARNING!

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

5

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.

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.

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.

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

from that power cord plug. Respect the phase –
neutral polarity. Do not attempt to use the

fryer during a power outage.

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.

CAUTION

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 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.

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.

6

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.

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

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.

NEVER MELT A SOLID BLOCK
OF SHORTENING BY SETTING
IT IN THE VESSEL. THIS IS
UNSAFE, INEFFICIENT AND
DANGEROUS.

WARNING

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.

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.

WARNINGS!

7

4. OPERATION

4.1 OPENING: At opening time, always

visually check that the power switch and the
thermostat are “OFF”.

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.

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.

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.

CAUTION

WARNING!

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.

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.

8

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.

9

5. CLEANING & MAINTENANCE

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.

DO NOT LET WATER SPLASH
INTO THE TANK OF HOT OIL.
IT WILL SPLATTER AND CAN
CAUSE SEVERE BURNS.

WARNING!

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.

Do not drain water into the filter. Water
will damage the filter pump and void the
Dean warranty.

CAUTION

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. 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.

Do not let water boil down to the point
that elements are exposed. This will
damage the heating elements.

CAUTION

e. Scrub tank walls and bottom, then

drain vessel and rinse in clear water.

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. Do not use steel wool, abrasive cloths,

cleansers or powders!

b. Do not use

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.

a metal knife, spatula or any

10

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.

11

6.2 WIRING DIAGRAM FOR 230VAC FLATBOTTOM ELECTRIC FRYER (CE):

Temp Sensor

1824/2424E Flatbottom Electric Fryer (CE)

24V Contactors & 24V Thermatron

230/400V 50Hz 4 Wire/3 Phase

WHT

Connector - Amp

2 Pin

Terminal

Ground

P/N 1501-1

WHT

P/N 2442

(CE)

Sensor Probe Assy

P/N 14712

WHT

WHT

BLK

P/N 1548

Knob

BLK

ORG
YEL

PUR

PUR

Solid State Temp

Controlle r

24V

Controller 24V

Thermatron

Face Plate Assy

P/N 18159-1

POT P/N 2336

POT

BLU

P/N 807-0680

24V

WHT

BLK

240V

BLK#2

WHT#2

P/N 1693

Fuse

5 Amp

WHT#2

BLK#2

810-1202

3 Phase

4 Wire

BLU

Hi-Limit

P/N 2672

K2 = Heat Contactor P/N

810-1202

P/N 807-2196

BLK

WHT

BLU

BLK

BRN

K1 K2

WHT

K1= Latch Contactor P/N

Power Switc h (SPST)

P/N 11-0384-1 Side 2 ea

P/N 24057-2 Bottom 1 ea

230V @ Elements (17.4 KW Total)

Terminal Bloc k

12

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 1 5.25cm (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
2336 2336 Thermatron Potentiometer
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 Industries, 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000

Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106

TEL [phone] FAX (Parts) 1-310-327-3343 FAX (Tech Support) 1-318-219-7135

PRINTED IN THE UNITED STATES

SERVICE HOTLINE

1-800-551-8633

Price: $6.00

819-5708 04-99