Frymaster 2020E Service Manual

Cool Zone Series Electric Fryers

Models 714E, 1414E, 1818E & 2020E

Installation & Operation Manual

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

24-Hour Service Hotline [phone]

Price: $6.00

819-5867

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

local Factory Authorized Service Center.

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 IT’S PROPER INSTALLATION. INSTALLATION MUST BE

PLANNED IN ACCORDANCE WITH ALL APPLICABLE STATE

AND LOCAL CODES.

WARNING

Safety labels are a required component of this unit. If missing, or not legible, they must be

replaced. Inspect periodically and replace if necessary. Replacement labels are available

free of charge from the factory.

TABLE OF CONTENTS

1. DESCRIPTION AND SPECIFICATIONS.....................................................1

2. PRE-INSTALLATION......................................................................................2

3. RECEIVING AND INSTALLING THE FRYER............................................2

4. INITIAL START-UP.........................................................................................3

5. DAILY OPERATION........................................................................................4

6. CLEANING & MAINTENANCE.....................................................................5

7. TROUBLESHOOTING.....................................................................................6

8. RECOMMENDED SPARE PARTS/PARTS LIST .........................................7

9. FACTORY SERVICE & PARTS ORDERING..............................................11

10. SPECIFICATIONS......................................................................................12

11. WIRING DIAGRAMS..................................................................................13

LIMITED WARRANTY.......................................................................................17

1. DESCRIPTION AND
SPECIFICATIONS

The Dean Industries Electric Deep Fat Fryers
are energy-efficient, electrically heated units,
listed by the Underwriter's Laboratory, and
manufactured to the following basic
performance and application specifications. All
units are shipped complete assembled, with any
accessories packed inside the fryer tank. All
units are adjusted, tested and inspected at the
factory prior to crating for shipment.

MODEL 714E 1414E 1818E 2020E
FRYING VESSEL
Frying Area:
Oil Capacity
ELECTRICAL
REQUIREMENTS:
Wattage:
Amperage:

APPROX. SHIPPING 115# 153# 190# 200#
Note: 1818E and 2020E are also available in 13.5 KW
models.

6-3/4x14
25#

18KW
208V, 3hp, 49.9 ALL
MODELS
208V, 1hp, 86.5
240V, 3hp, 45.7
240V, 1hp, 75.0

14x 14"

40#

18x18"

70#

20x20

80#

front door on or near the cabinet floor. Optional
panel-mounted main power switch, rocker-type
reset switch, melt cycle switch, and instant
power switch are mounted on control panel.

Melt Cycle:

This feature pulses the heating elements on and
off at a controlled rate. This should be used
when the fryer is being used with solid
shortening.

Instant power:

Except on bulb and capillary type thermostats,
this feature by-passes the temperature
controller for a pre-set period of time to provide
maximum heating power into frying compound
and to allow the operator to anticipate heavy
use.

AUTOMATIC SAFETY FEATURES:

a) High temperature detection to shut off

power to the heating elements should the
controlling thermostat fail.

b) Optional safety switch built into the drain

valve prohibits element operation with the
drain valve even partially open.

VESSEL CONSTRUCTION:

Welded, heavy gauge stainless steel; three
heater elements fixed inside the vessel with an
inner chromed wire mesh protective crumb
screen over the elements. Drain tapped into
center of vessel with front-controlled manual
ball valve.

BODY CONSTRUCTION:

Welded steel base, with visible surfaces of
brushed Series 300 stainless steel or painted
steel. Frame supported by 6" adjustable legs or
5" casters on line-ups of multiple units.

OPERATING CONTROLS:

Unit is shipped standard with a liquid bulb filled
thermostat or an optional solid state
temperature controller. Either temperature
control is mounted in the cabinet behind the

RATING PLATE:

This is riveted to the inside right-hand corner of
the fryer door.

Information on this plate includes the model and
serial numbers; when communicating with the
factory about a unit or requesting special parts
or information, this data is essential for proper
identification. Other information on this plate is
the kW output of the heaters and electrical
requirements.

ALL DEAN INDUSTRIES DEEP FAT
FRYERS MUST BE CONNECTED ONLY TO
THE TYPE OF ELECTRICAL SERVICE
IDENTIFIED ON THIS RATING PLATE!

1

2. PRE-INSTALLATION

3. RECEIVING &

GENERAL:

Installation of any heavy-duty electrical
appliance should be made by a licensed
electrician.

STANDARDS:

Installation must be planned in accordance with
all applicable state and local codes, taking into
account the following standards:

a) Nat'l Electrical Code ANSI/NFPA

#70-1984:
American National Standards Institute
1430 Broadway
New York, NY 10018

b) NFPA Standards #96 and #211:

National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110

CAUTION

Local building codes will usually not permit a
deep fat fryer with its open tank of hot oil to be
installed beside an open flame of any type,
whether a broiler or the open burner of a range.
Check local codes before beginning installation.

AIR SUPPLY & VENTILATION:

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. Under no conditions
is the interior of the fryer's cabinet to be used
for storage.

INSTALLING THE FRYER

UNPACKING:

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

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

Basket hanger with baskets
Wire crumb screen
Goofer rod (clean-out rod)
Drain pipe extension
Lifters, scoops
Vessel cover
Teflon cleaning brush
Legs

LEGS:

Legs should be installed near where the
appliance is to be used. After unpacking, raise
the unit about a foot to permit the legs to be
screwed into their couplings, and lower it gently
to keep any undue strain from the legs and
internal mounting hardware. It is strongly
recommended that a pallet or lift jack be used
rather than tilting.

POSITIONING:

a) Means must be provided for any

commercial heavy-duty cooking
appliance to exhaust cooking vapors to
the outside of the building.

b) Filters and drip-throughs should be part

of any industrial hood, but consult local
codes before constructing and installing
any hood.

Do not push against any of the edges of the unit
in an attempt to adjust its position. Lift it slightly
and place it where it is to be installed. Although
all metal parts are deburred during
manufacture, accidents could occur if the fryer
(or a line-up) should move suddenly while being
pushed into position by hand. Pushing a unit
(rather than using a lift jack) also increases the
probability of bending the leg spindles or the
internal coupling connectors.

2

LEVELING:

a) A carpenter's spirit level should be

placed across the top of the fryer and
the unit leveled 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 floor is smooth and level, level the

unit with the screw thread of the legs;
adjust to the high corner and measure
with the spirit level. If the floor is uneven
or has a decided slope, level the unit
with metal shims; the adjustment
required may exceed the threat available
in the leg.

ELECTRICAL CONNECTIONS:

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.

HEATING THE VESSEL:

Fill the fryer vessel with hot or cold water to the
"oil level" line scribed into the back of the tank.
This step will check the heating element
operation, initial thermostat calibration, and
cleans the vessel for initial production.

a) Set the operating thermostat dial to

225°F, just above that of boiling water.

b) Turn on the power switch on the left side

of the control panel.

Standards:

The information in this manual is for reference
only. Installation must be planned and carried
out in accordance with local codes.

Connections to the terminal block and
grounding lug should be made through the hole
provided for this purpose in the junction box.

The wiring diagram is attached to the inside of
the fryer door and all diagrams are included in
the centerfold of these instructions. Amperage
for each unit depends on the type of installation
and accessories supplied with the unit. See
detailed instructions packaged with the line-up.

4. INITIAL START-UP

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 given a light coat of oil. They
should be washed thoroughly with hot, soapy
water to remove film residues and any
installation dust or debris before being used for
food preparation, then rinsed out and wiped dry.
Wash also any accessories shipped with the
unit.

c) When the water starts to boil, turn the

dial to below 212°F. The elements will
turn off and the water will stop boiling.

d) When satisfied that the heaters and

thermostat are operating properly, drain
the vessel of water and dry thoroughly.
Refill it with shortening as directed
below.

FINAL PREPARATION:

a) When using a liquid shortening (cooking

oil), fill the fryer to the "oil level" line
scribed into the back of the vessel.

b) When using solid shortening, either melt

it first or cut it into small pieces and pack
it thoroughly around the heating
elements, leaving no air spaces around
the elements and being careful not to
disturb the sensing bulbs. Melt this
shortening either with the "melt cycle"
control or by turning the heaters "ON" for
about five to ten seconds, "OFF" for a
minute, "ON" for five to ten seconds,
"OFF" for a minute, etc., until the
shortening is melted. If you see smoke
coming from the oil while melting this
way, shorten the "ON" cycle and
lengthen the "OFF" cycle, as smoke
indicates that you are scorching the
shortening and reducing its usual life.

3

c) When the fryer vessel is filled and the

WARNING:

shortening melted, replace the crumb
screen.

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.

the frying compound temperature will
stabilize and be ready for production.

USE OF THE FRYER:

For optimum results, the following general
information is offered.

a) For consistent product quality,

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

The fryer must not be operated without
enough cooking compound in the vessel to
cover the heating elements.

Do not move a fryer filled with a hot liquid.
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 on containers.

5. DAILY OPERATION

OPENING:

At opening time, always visually check the fryer
for:

a) Power switch "off".
b) Temperature controller dial "OFF".

GENERAL TURN-ON PROCEDURE:

a) If the fryer is empty, pour enough frying

compound into the fryer to at least cover the
heating elements, or fill the vessel to the "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 the
power switch off and on.

b) If using solid shortening, never attempt

to melt a block of shortening by setting it
whole in the fryer vessel. This is
inefficient and dangerous.

c) Temperature of frying compound.

Although 350°F is the usual temperature
recommended for most cooking
operations, frying should be carried out
at the lowest temperature which will
produce a high quality and product while
ensuring maximum life of the frying
compound.

When the fryer is not in use, the
temperature controller or operating
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.

d) Salting. Operators sometimes salt the

food over the frying vessel. This
practice should be avoided, as salt
deteriorates the frying compound quickly
and flavors everything being cooked, not
just the batch being salted.

FILTERING:

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 a better taste to the
food being prepared, and minimizes flavors
being transferred from batch to batch.

b) Turn the power switch on; turn the

temperature controller to 350°F
(recommended). In less than 30 minutes,

When completing a filter cycle, always close the
return valve(s) at the fryer(s) to avoid siphoning
oil out of the fryer into the filter, and open the

4

valve at the filter to promote draining of the

WARNING

!!!

return lines into the filter pan.
If using solid shortening, always make sure the

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.

CLOSING:

When closing at night, filter the oil in all fryers
and drain the filter lines. Cover the open tanks
of oil. Turn the power switch on the fryer panel
"off".

This will void the warranty for your filter,
hasten filter pump failure, and could
cause accidents if water mixes with hot
oil.

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.

SHUT-DOWN:

When shutting down for longer than just
overnight, drain the frying compound, clean the
vessel thoroughly, either discard the frying
compound or return it filtered to the vessel and
then cover it.

6. CLEANING &
MAINTENANCE

GENERAL:

Any piece of equipment works better and lasts
longer when maintained properly and kept
clean. Cooking equipment is no exception.
your electric Deep Fat Fryer must be kept clean
during the working day and thoroughly cleaned
at the end of each day.

DAILY:

a) Remove and wash all removable parts

and accessories.

c) Close the drain valve and refill with

either the cleaning solution or water and
detergent.

d) Bring to a rolling boil, turn the heat

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

e) Scrub the tank walls, bottom, and

heating elements, then drain the vessel

and rinse in clear water.
f) Refill with clear water and boil again.
g) Drain, rinse, and dry thoroughly.
h) Refill with cooking oil or frying

compound as directed above.

PERIODIC:

Your electric Deep Fat Fryer should be checked
and adjusted periodically by qualified service
personnel as part of a regular kitchen
maintenance program.

b) Clean all exterior surfaces of the body.

Do not use cleansers, steel wool, or any
other abrasive material on stainless
steel (see “Stainless Steel” section
below).

c) Filter the cooking oil and replace if

necessary. The oil should be filtered
more often than daily under heavy use.

d) Do not run water through the filter as

part of the cleaning process; the filter
pump is not designed to handle water.

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.

Do not let water splash into the tank of

hot oil...it will splatter and can cause

severe burns.

5

Do not use steel wool, abrasive cloths,
cleansers, or powders! If it is necessary to
scrape stainless steel to remove encrusted
materials, soak the area with hot cloths to
loosen the material, then use a wood or nylon
scraper. Do not use a metal knife, spatula, or
any other metal tool to scrape stainless steel!
Scratches are almost impossible to remove.

f) If the panel indicator light is not glowing,

first check that line voltage does not

exist across the lamp, then:

1) Check the fuse for line voltage
between the load side and L2.

2) Check the power on/off switch for line
voltage between the load side and
L2.

7. TROUBLESHOOTING

These troubleshooting procedures must be
carried out only by a Factory Authorized Service
Agent or a local service company specializing in
hotel and restaurant cooking appliances.

FACTORY APPROVAL MUST BE OBTAINED
PRIOR TO ANY WARRANTY WORK BEING
DONE OR DEAN INDUSTRIES CANNOT BE
HELD RESPONSIBLE.

7.1 If the elements will not turn on and there
is no evidence of heating the vessel even
when cold, check the following:

a) With the proper ON/OFF switch "ON",

manually reset the high temperature limit
switch (push the red button behind the
access door).

b) Check that the branch or main circuit

breakers or fuses are not tripped or
blown.

c) Check that correct line voltage exists

across block terminals L1-L2, L2-L3, and
L3-L1 (three-phase connection), or L1­L2 (single-phase connection).

3) Check the high limit thermostat for
line voltage between the load side
and L2; if resetting does not produce
results, replace the device.

4) Check the operating thermostat for
line voltage between the load side
and terminal L2; if defective, replace
the part.

5) Check the wiring to the temperature
controller.

7.2 Poor temperature control on the cold
side; warm-up time excessive; slow or
inadequate temperature recovery when
vessel loaded; uneven heating.

a) Check temperature controller

adjustment: Place the sensing bulb of a
high quality immersion thermometer
about 1-1/2 inches above the thermostat
sensing bulb or RTD probe and set the
controller dial for 350°F. Wait at least 20
minutes for the oil temperature to
stabilize. If the temperature is not with
+/-10°F of the dial setting, see "Probe
Test" below for the solid state
"Thermatron" controller or call for
service for an operating thermostat.

d) Check that correct line voltage exists on

all terminals on the load side of the
circuit breakers.

e) If the panel indicator light is glowing but

contactors are not actuated, check
continuity of the two holding coil circuits,
from the indicator light to L2.

b) With the panel indicator light glowing,

check that both holding coil circuits or
contactors are energized and contactors
are actuated.

c) Check the load side of the contactors to

the heating element terminals. Each
element should draw about 30 amps
(208V) or 26 amps (240V).

6

7.3 Poor temperature control on the hot
side; excessive temperature overshoot
during warm-up; over heating,
scorching; high-limit switch must be
reset often.

a) Check temperature controller [see item

(a) in section 7.2].

b) Check RTD probe (see section 7.4).

7.5 TEMPERATURE ADJUSTMENT:

An additional feature of the "Thermatron"
controller is a temperature fine-tune adjustment.
If the actual temperature of the cooking oil
varies from the reading on the controller dial, it
may be adjusted as much as 6 10°F by simply
turning the adjustment screw, located to the
right of the control dial clockwise to increase or
counterclockwise to decrease the temperature.

c) Check that the thermostat bulb or RTD

probe in the vessel has not been
knocked loose from its operating
position. It should be clamped to the
element with 1/16" spacing.

7.4 PROBE TEST:

The Thermatron controller is equipped with a
built-in probe test. This is located adjacent to
the temperature adjustment on the control, and
is marked "probe test". This test can help
diagnose several problems:

a) If the fryer turns off at some point below

the dial setting and will not come back
on until the oil temperature drops very
low, there may be an intermittent open in
the probe or the temperature controller
may be out of calibration. Test as
follows:

Push the "probe test" button all the way
down and turn the thermostat dial back
and forth past 350°F. If the indicator
light in the power switch turns off and on
within 10°F of that setting, the probe is
defective and must be replaced. If the
indicator light does not come on within
10°F, call for service, as the problem
could be in the temperature controller.

Do not attempt to turn this adjustment past
the stops or the controller will be damaged!

8. RECOMMENDED SPARE
PARTS

To insure minimum downtime of the fryer in
case the replacement of a part is required, it is
recommended that one each of the following
parts be kept in local stock:

Operating thermostat (if so equipped)
Temperature High-limit control
5 amp cartridge fuse

b) If the indicator light and heating

elements do not come on at all, but will
when the probe test button is pushed
and the thermostat dial is turned past
350°F, then the probe is bad and must
be replaced.

7

PARTS LIST

COOL ZONE ELECTRIC FRYERS

MODELS 714E, 1414E, 1818E, 2020E

8

PARTS LIST

COOL ZONE ELECTRIC FRYERS

MODELS 714E, 1414E, 1818E, 2020E

ITEM

NO. DESCRIPTION 714E 1414E 1818E 2020E

1 Structural panel, L/H 12-0160-1 (P)

12-0159-1 (S/S)

* Structural panel, R/H 12-0160-2 (P)

12-0159-2 (S/S)
2 Vessel top spacer
3 Leg 1731-2 1731 1731 1731
4 Caster, w/brake 1942 1942 1942 1942
5 Caster, w/o brake 1943 1943 1943 1943
6 Vessel, Cooking
7 Heating Elements
8 O-Ring, Viton 1902 1902 1902 1902
9 Element retainer Nut 2189 2189 2189 2189

10 Heating Element spacer 18-0031 18-0031 18-0031 18-0031
11 Heater Support Plate
12 Thermostat Clamp 18-0041 18-0041 18-0041 18-0041
13 Clamp, high limit & sensor 18-0040 18-0040 18-0040 18-0040
14 Retainer bolt 1032 1032 1032 1032
15 Retainer nut 2184 2184 2184 2184
16 High-limit capillary bulb
17 Temperature sensor, Thermatron 14-0693 14-0693 1374 1374
18 Temperature sensor, Robershaw

* Operating thermostat 2557 2557 2557 2557

* Thermostat knob 1205-1 1205-1 1205-1 1205-1
19 High-limit switch 1365 1365 1365 1365
20 High-limit mounting bracket 07-0138 11-0171 18-0040 11-0171
21 Magnetic door catch 1503 1503 1503 1503
22 Canopy 07-0060 07-0034 24-0092 20-0014
23 Wireway front cover 07-0135 14-0617 18-0037 20-0056
24 Control panel
25 Grid 07011-SC 14-0179 18012 20000
26 Vessel cover 07027 14-0494 24164 20022

* Vessel cover, w/basket lift 07-0089 14-0382 44-0420 20-0050
27 Cover or door handle, w/screws 1039 1039 1039 1039
28 Basket hanger 07-0212 14-0580 18-0067 18-0067
29 Fry basket 1362 1362 1954 1954
30 Goofer rod (declogger) 14-0193 14-1093 14-1093 14-1093
31 Side access cover

32 Retainer screw 1025 1025 1025 1025
33 Fuse, 5 amp

* Fuse, 2 amp 1131 1131 1131 1131
34 Fuse holder, 5 amp, w/leads

* Fuse holder, 2 amp, w/leads 1130 1130 1130 1130
35 Control box mounting plate
36 Circuit breaker bracket support

* Not Illustrated (P=Painted; S/S=Stainless Steel)

N/A

SEE VESSEL REPLACEMENT KITS

SEE HEATING ELEMENT CHART

N/A

Furnished With High-Limit Switch

Furnished With Thermostat

N/A

N/A

N/A

N/A
N/A

07-0031
07-0032
14-0598

18-0061 18-0061 18-0061

14-0627 24-0076 20-0015

11-0140-1 (P) ALL

11-0140-2 (S/S) ALL

1693 1693 1693
1692 1692 1692

14-0452 24006 24006
14-0097 14-0097 14-0097

N/A

N/A

N/A

20-0065
20-0064
07-0024

9

PARTS LIST

COOL ZONE ELECTRIC FRYERS

MODELS 714E, 1414E, 1818E, 2020E

ITEM

NO. DESCRIPTION 714E 1414E 1818E 2020E

37 Circuit breaker mounting plate 1594 1594 1594 1594
38 Circuit breaker
39 Contactor 1368 1368 1368 1368
40 Thermatron mounting plate 07-0127 14-0453 24-0129 24-0129
41 Thermatron barrier
42 Thermatron PC board 2337-1 2337-1 2337-1 2337-1

* Relay, 24V

* Transformer, 208V – 240V
43 Terminal block 1501 1501 1501 1501
44 Thermatron control box cover 07-0133 14-0456 24-0030 24-0030
45 Control Plate Assembly
46 Power Switch 2025 2025 2025 2025
47 Door Assembly 07015 14231 24019 20008

* Door lower hinge bracket 07-0036
48 Drain valve, 1" 07083

* Drain valve, 1-1/4"

* Optional mercury switch
49 Drain Valve extension
50 Lower structural back 07-0140 07-0026
51 Upper structural back 07-0139 14-0424

* Structural back, one piece

* Not Illustrated

N/A

N/A

N/A
N/A

N/A

N/A
N/A
N/A

N/A N/A

1593 1593 1593

14-0454

1932 1932 1932
2110 2110 2110

11226 11226 11226

N/A
N/A N/A N/A

2066-1 2066-1 2066-1

1936 1936 1936

14-0178 14-0178 14-0178

N/A N/A

24-0004 24-0004

N/A N/A
N/A N/A

24-0075 20-0057

Heating Elements:

HEATING ELEMENT CHART

DESCRIPTION 714E 1414E 1818E 2020E

Heating Element, 208V, 4.5kW
Heating Element, 208V, 6.0kW
Heating Element, 208V, 8.0kW 07-0144-1SK
Heating Element, 240V, 4.5kW
Heating Element, 240V, 6.0kW
Heating Element, 240V, 8.0kW 07-0144-2SK
Heating Element, 380V, 8.0kW 07-0144-3SK
Heating Element, 415V, 6.0kW
Heating Element, 480V, 6.0kW

N/A N/A
N/A

N/A N/A
N/A

N/A
N/A

18-0026-6SK 18-0026-6SK

14-0592-1SK 18-0026-3SK 18-0026-3SK

N/A N/A N/A

18-0026-5SK 18-0026-5SK

14-0592-2SK 18-0026-1SK 18-0026-1SK

N/A N/A N/A
N/A N/A N/A

14-0592-3SK
14-0592-7SK

N/A N/A
N/A N/A

10

PARTS LIST

COOL ZONE ELECTRIC FRYERS

MODELS 714E, 1414E, 1818E, 2020E

Thermatron Controllers:

THERMATRON CONTROLLER CHART

DESCRIPTION 714E 1414E 1818E 2020E

Thermatron Retro Kit, 208V 14714-1 14715-1 18149-3 18149-3
Thermatron Retro Kit, 240V 14714-2 14715-2 18149-4 18149-4
Thermatron Retro Kit, 208V with
boil-out
Thermatron Retro Kit, 240V with
boil-out

N/A

N/A

14715-3
14715-3

N/A N/A

N/A N/A

Miscellaneous Switches:

Miscellaneous Switches

Rocker switch, blk, Carling (power on) 2025
Rocker switch, wht, Carling (reset) 2028
Rocker switch, red, Carling (instant power) 2027
Rocker switch, blk, w/o light (melt cycle) 2026
Switch hold plug 2048

Vessel Assemblies:

VESSEL REPLACEMENT KITS

VESSEL

DESCRIPTION 714E 1414E 1818E 2020E

Mild Steel WIP 07078-3SK 14248-3SK 18024-3SK
Stainless Steel WIP 07078-4SK 14248-4SK 18024-4SK 20028SK
Mild Steel WIP, with Computer
Stainless Steel WIP, with
Computer
Mild Steel WIP, with Basket Lift 07120-3SK 14284-3SK 18051-3SK
Stainless Steel WIP, with Basket
Lift
Mild Steel WIP, with Basket Lift &
Computer
Stainless Steel WIP, with Basket
Lift & Computer
Swivel

N/A
N/A

07120-4SK 14284-4SK 18051-4SK

N/A

N/A

N/A

14290-3SK 18125-3SK
14290-4SK 18125-4SK

14289-3SK 18087-3SK
14289-4SK 18087-4SK
14090-2SK

N/A N/A

N/A

N/A
N/A

N/A
N/A

N/A

N/A

11

9. FACTORY SERVICE & PARTS ORDERING

SERVICE PROBLEMS:

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

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.
Factory address and phone numbers are on the cover of this booklet.

12

10. SPECIFICATIONS

Width

Depth

Working

Height

SPECIFICATIONS:

MODEL MIN/MAX

Oil Cap.

Width Depth Height Wrk. Hgt.

714E 25-28 lbs 7-3/4" (197) 29-1/4"

1414E 40-55 lbs 15-1/2"

(394)
1818E 70-85 lbs 20" (508) 33" (838) 45" (1143) 35" (889) 1-1/4" 20" 18"x18" 190/28
2020E 95-110 lbs 21" (533) 33" (838) 45" (1143) 35" (889) 1-1/4" 20" 20"x20" 200/35

(1143)
29-1/4"

(1143)

SIZE (MM)

Drain

Valve

Drain
Valve

Frying

Area

Height

45" (1143) 35" (889) 1" 20" 6-3/4x14" 115/15

45" (1143) 35" (889) 1-1/4" 20" 14"x14" 153/15

Shipping

lbs/cu.ft.

Height

POWER REQUIREMENTS:

MODEL INPUT SINGLE PHASE THREE PHASE

714E 8 KW 208V/60Hz/1PH-38.5A 240V/60Hz/1ph-33.3A N/A N/A
1414E 18 KW 208V/60Hz/1PH-86.5A 240V/60Hz/1ph-75.0A 208V/60Hz/3ph-50.0A 240V/60Hz/3ph-43.3A
1818E 13,5 KW

18 KW

2020E 13,5 KW

18 KW

208V/60Hz/1PH-65.0A
208V/60Hz/1PH-86.5A
208V/60Hz/1PH-65.0A
208V/60Hz/1PH-86.5A

240V/60Hz/1ph-56.3A
240V/60Hz/1ph-75.0A
240V/60Hz/1ph-56.3A
240V/60Hz/1ph-75.0A

208V/60Hz/3ph-37.5A
208V/60Hz/3ph-50.0A
208V/60Hz/3ph-37.5A
208V/60Hz/3ph-50.0A

240V/60Hz/3ph-32.5A
240V/60Hz/3ph-43.3A
240V/60Hz/3ph-32.5A
240V/60Hz/3ph-43.3A

STANDARD FEATURES:

3 Mild steel fry vessel
3 Stainless steel front, door, and sides
3 Stainless steel basket hanger & 2 1/2 size baskets (714E - 1 basket)
3 Cool zone fry vessel construction
3 Thermatron solid state controls
3 Easily removable door for cleaning or servicing
3 6" adjustable steel legs

13

11. WIRING DIAGRAMS

14

151617

1. WARRANTY AND REMEDY

A. NEW EQUIPMENT. Dean Industries warrants its fryers and equipment to be free from defects in materials

and workmanship. Dean's obligation under this warranty shall be limited to replacing or repairing, at the
Company's discretion, without charge to Buyer any part found to be defective, and expenses incurred for
freight and materials for the installation or repair of such part for a period of one (1) year from the date of
Buyer's purchase, initial start-up of the equipment or eighteen (18) months from the date of shipment from the
factory, whichever is sooner. The following conditions must be met to exercise this warranty

1. Buyer must promptly notify the Company of any such defect(s) in writing;

2. Notification must occur during the first (1st) year from the date of purchase or initial equipment start­up, or eighteen (18) months from the date of shipment from the factory, whichever is sooner;

3. Warranty work must be performed by a factory authorized service company;

4. Factory authorization must be obtained before work is performed (non-stocking Maintenance &
Repair Centers);

5. Factory pays freight one way only'

6. Factory pays straight time service rates only.

Dean's obligation to pay for labor shall only be provided to buyers within the continental United States, Alaska,
Hawaii and Canada. Dean's one (1) year labor warranty includes authorized service agent travel time up to
three (3) hours and mileage up to 100 miles. Any travel time or mileage in excess of the above shall be
Buyer's responsibility. The Factory shall make no allowance for repairs or alterations made by Buyer unless
made with Factory's prior written consent.

B. REPLACEMENT PARTS. Any replacement part, except lamps and fuses, which proves to be defective in
material or workmanship within ninety (90) days from the date of replacement part installation will be repaired
or replaced without charge, FOB Authorized Distributor. This warranty covers only the repair or replacement of
the defective part and does not include any labor charges for the removal and installation of any part or travel
or other expense incidental to the repair or replacement of a part. Dean will not be responsible for problems
found to be caused by use of a non-OEM part or replacement of a defective part with other than a factory OEM
part.

LIMITED WARRANTY

2. LIMITATION OF COMPANY'S LIABILITY. This warranty does not cover any defect due to, or resulting from

handling, improper installation, abuse, misuse, or harsh chemical action, nor shall it extend to any unit from which
the serial number has been removed or altered, or modifications made by unauthorized service personnel or damage
by flood, fire or other acts of God. Adjustment such as calibrations, leveling, tightening of fasteners or plumbing or
electrical connections normally associated with original installation are the responsibility of the dealer, the
owner/user, or the installer and not that of the Company.

The Company shall not be liable, directly or indirectly, under any circumstances for consequential or individual
damages, including, but not limited to: (i) any loss of business or profits; and (ii) labor, material or other changes,
claims, losses or damages incurred or suffered from, in connection with or in consequence of a claimed defective
product or parts or the working upon, alterations, or repair of any such claimed defective product or parts by persons
or firms other than the Company.

3. LIMITATION OF ACTIONS. Any action for any loss or damage with respect to the good or services

covered herein must be commenced by Buyer within one (1) year after Buyer's cause of action has occurred.

4. THIS WARRANTY APPLIES TO ORIGINAL BUYER ONLY AND IS NOT TRANSFERABLE.

5. INFORMATION ON WARRANTY PROCEDURES. For further information on warranty procedures, please

contact Dean Industries at [phone]; Toll Free [phone].

6. FRY VESSEL WARRANTY

SM35 1 Year Mild Steel

5 Year Stainless Steel Prorated
Flat Bottom 3 Year Prorated
All other Cool Zone Fryers 10 Year Stainless Steel

18

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

819-5867