Frymaster TC25 Service Manual

Model TC25

Installation & Operation Manual

(Parts Section Included)

Dean, a member of the Commercial Food Equipment Service Association, recommends using

CFESA Certified Technicians.

24-Hour Service Hotline [phone]

MARCH 2002

Price: $6.00

819-5683

Triathlon Series Gas Fryers

Installation & Operation Manual

TABLE OF CONTENTS

Page #

1. INTRODUCTION 1-1

1.1 After Purchase 1-1

1.2 Ordering Parts 1-1

1.3 Service Information 1-1

1.4 Safety Information 1-2

2. IMPORTANT INFORMATION 2-1

2.1 Product Description 2-1

2.2 Principles of Operation 2-1

2.3 Rating Plate 2-1

2.4 Pre-Installation 2-1

2.5 Air Supply and Ventilation 2-3

2.6 Equipment Installed at High Altitudes 2-3

2.7 Receiving and Unpacking Equipment 2-4

3. INSTALLATION 3-1

3.1 Installing the Fryer 3-1

3.2 Leveling the Fryer 3-1

3.3 Gas Connections 3-2

4. FRYER OPERATIONS 4-1

4.1 Initial Start-up 4-1

4.2 Boil-Out Procedure 4-3

4.3 Final Preparation 4-5

4.4 Extending Oil/Shortening Life 4-5

4.5 Opening: Beginning the Workday 4-6

4.6 Filtering Basics 4-6

4.7 Closing: End of Day 4-7

4.8 Fryer Shutdown 4-7

Triathlon Series Gas Fryers

Installation & Operation Manual

TABLE OF CONTENTS (cont.)

Page #

5. PREVENTATIVE MAINTENANCE 5-1

5.1 General 5-1

6. WIRING DIAGRAMS 6-1

6.1 Robert Shaw Gas-Valve Wiring 6-1

7. PARTS LIST 7-1

7.1 Accessories 7-1

7.2 Cabinetry and Related Components 7-2

7.3 Frypots, Flues and Drain Valves 7-4

7.4 Gas Valve and Burner Components 7-5

7.5 Thermostat, High-Limit, Pilot and Related Components 7-6

TRIATHLON SERIES GAS FRYERS

CHAPTER 1: INTRODUCTION

1.1 After Purchase

In order to improve service, have the following chart filled in by the Frymaster/Dean Authorized
Service Technician who installs this equipment.

Authorized Service
Technician/FASC
Address

Telephone/Fax
Model Number
Serial Number
Gas Type

1.2 Ordering Parts

Customers may order parts directly from their local factory authorized service center. For this
address and phone number, contact your factory authorized service center or call the Frymaster/Dean
Service Hotline phone number, 1-800-551-8633.

To speed up your order, provide the model number, serial number, gas type, part needed, item part
number (if known), and quantity needed.

Model Number Type
Serial Number
Optional Equipment
Item Part Number Quantity Needed

1.3 Service Information

Call the Dean Service Hotline, 1-800-551-8633, for the location of your nearest factory authorized
service center. To assist you more efficiently, always provide the service technician with the model
number, gas type, serial number, and the nature of the problem.

Model Number Type
Serial Number
Optional Equipment
Nature of Problem

1-1

TRIATHLON SERIES GAS FRYERS

CHAPTER 1: INTRODUCTION

1.4 Safety Information

Before attempting to operate your unit, read the instructions in this manual thoroughly.

Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.

CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.

CAUTION

Example of a CAUTION box.

WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system to malfunction.

WARNING

Example of a WARNING box.

DANGER boxes contain information about actions or conditions that may cause or result in injury
to personnel, and which may cause damage to your system and/or cause your system to malfunction.

DANGER

Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot

cooking oil or to transfer hot cooking oil from one container to another.

1-2

TRIATHLON SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.1 Product Description

Dean Triathlon Series gas fryers are energy-efficient, tube-style, gas-fired tabletop units, design­certified by the International Approval Services (AGA/CGA), National Sanitation Foundation
(NSF), 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.

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 Principles of Operation

The incoming gas flows through orifices and is mixed with air in the burners to create the correct
ratio for proper combustion. The mixture is ignited at the front end of each heat tube by the pilot
light. A flame spreader slows the flame as it goes through the burner tube. This slower and more
turbulent flame gives much better heat transfer to the walls of the tubes, thereby heating the oil
better.

2.3 Rating Plate

The rating plate is found on the right-side panel of the fryer. Information provided includes the
model and serial number of the fryer, BTU/hr input of the burners, outlet gas pressure in inches
W.C. (mbars) and whether the unit has natural or propane gas orifices.

DANGER

Fryers MUST be connected ONLY to the gas type identified on the attached rating

plate.

2.4 Pre-Installation

A. General: Only a licensed gas fitter should install any gas-fired equipment.

1. A manual gas shut-off valve must be installed in the gas supply line ahead of the fryers for
safety and ease of future service.

2-1

TRIATHLON SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.4 Pre-Installation (cont.)

B. Clearances: The fryer area must be kept free and clear of all combustibles. This unit is design-

certified for the following installations:

Commercial installation only (not for household use).

Installation on a non-combustible platform when equipped with factory-supplied 4-inch (10.2 cm)
adjustable legs.

Non-combustible construction with no minimum clearance of the sides and rear, and combustible
construction with a minimum clearance of 6-inches (15-cm) side and 6-inches (15-cm) rear when
equipped with factory-supplied 4-inch (10.2-cm) adjustable legs.

CAUTION

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.

C. Installation Standards:

1. U.S. installations must meet: 2. Canadian installations must meet:

American National Standard Institute CAN 1-B149 Installation Codes
ANSI Z83.11 Canadian Gas Association
American Gas Association 55 Scarsdale Road
8501 E. Pleasant Valley Road Don Mills, ONT, M3B 2R3
Cleveland, OH 44131

National Electrical Code Canadian Electric Code c22.1, part 1
ANSI/NFPA #70 Canadian Standards Association
American National Standard Institute 178 Rexdale Blvd.
1430 Broadway Rexdale, ONT, M9W 1R3
New York, NY 10018

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

3. CE/EXPORT STANDARDS: Fryer installation must conform with local codes, or in the absence
of local codes, to the appropriate national or European Community (CE) standards.

2-2

TRIATHLON SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.5 Air Supply and Ventilation

Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow as
well as for service and maintenance.

A. Do not connect this fryer to an exhaust duct.

B. Correct installation and adjustment will ensure adequate airflow to the fryer system.

C. A commercial, heavy-duty fryer must vent its combustion wastes to the outside of the

building. A deep-fat fryer must be installed under a powered exhaust hood, or an exhaust fan
must be provided in the wall above the unit, as exhaust gas temperatures are approximately
500-900°F (260-482°C). Check air movement during installation. Strong exhaust fans in the
exhaust hood or in the overall air conditioning system can produce slight air drafts in the
room.

D. 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.

E. Never store items on shelving over or behind the fryer. Exhaust temperatures can exceed

800°F (427ºC) and may damage or melt items stored near the fryer.

F. Adequate distance must be maintained from the flue outlet of the fryer(s) to the lower edge

of the filter bank. Per NFPA Standards No. 96, a minimum of 18-inches (45-cm) should be
maintained between the flue(s) and the lower edge of the exhaust hood filter.

G. 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.

2.6 Equipment Installed at High Altitudes

A. The fryer input rating (BTU/hr) is for elevations up to 2,000 feet (610-m). For elevations

above 2,000 feet (610-m), the rating should be reduced four percent for each additional 1,000
feet (305-m) above sea level.

B. The correct orifices are installed at the factory if operating altitude is known at time of the

customer’s order.

2-3

TRIATHLON SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.7 Receiving and Unpacking Equipment

A. Check that the container is upright. Use an outward prying motion - no hammering - to

remove the carton. Unpack the fryer carefully and remove all accessories from the carton.
Do not discard or misplace these, as they will be needed.

B. After unpacking, immediately check the equipment for visible signs of shipping damage. If

damage has occurred, contact the carrier and file the appropriate freight claims. Do not
contact the factory. Shipping damage responsibility is between the carrier and the dealer.

If your equipment arrives damaged:

1. File claim for damages immediately, regardless of extent of damage.

2. 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.

3. 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 15 days of date of delivery. Be sure to retain container and all packing
materials for inspection.

NOTE: Dean Does Not Assume Responsibility for Damage or Loss Incurred in Transit.

C. Remove all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior to

initial fryer operation will make the plastic very difficult to remove later.

2-4