Tri-Star 2011 Catalog
2011 Product Guide
Food Service Equipment
Value • Performance • Quality
Tri-Star Manufacturing
729 Third Avenue
Dallas, Texas 75226
Toll Free 1 (866) 782-7462
Fax (714) 424-9385
www.tri-starmfg.com
info@tri-starmfg.com
Restaurant Ranges 1
E Series Ranges 8
Broilers 10
Stockpot Ranges 12
Convection Ovens 13
Bakery Depth Convection Ovens 14
HD Fryers 15
HD Hot Plates 16
HD Radiant Charbroilers 17
HD Griddles 18
“C” Series Hot Plates 20
“C” Series Griddles 21
“C” Series Charbroilers 22
“C” Series Fryers 24
“C” Series Stands 24
The electrical and dimensional information supplied is for reference purposes only.
Tri-Star reserves the right to modify specifications or discontinue models without incurring obligation.
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Restaurant Ranges
Tri-Star provides as standard many of the optional upgrades normally offered at a premium on other
Restaurant Range lines. The standards include a stainless steel front, ledge, sides, back guard and shelf.
Tri-Star welds the stainless steel seams and edges so the Range looks as good as it performs.
Restaurant Ranges features:
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Chrome plated rack with support rack guides
allowing up to four rack positions.
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Exclusive double-venting beneath S/S high back
shelf to reduce heat build-up.
n
New “No Burn-Zone” to reduce burn stains on
S/S back.
n
6” S/S ledge for more usable working area.
Standard Features
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Stainless steel front, ledge, sides, back guard
and shelf.
n
35,000 or 40,000 BTU lift-off burner heads for high
performance cooking and easy cleaning.
n
12” x 12” heavy duty cast iron section grates
remove easily and safely. Cast-in bowl directs
heat to the cooking surface.
n
Grate design allows pots to slide from section to
section.
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Largest restaurant range oven capacity;
30” x 15” x 26 1/2”
n
Standard 35,000 BTU anti-clogging burner or
optional 40,000 BTU on request, both with built-in
pilot shield.
n
Exclusive double-wall oven flame spreader
with temperature diverters to increase even
distribution of heat.
n
6” wide stainless steel landing ledge provides a
functional working area.
n
30” wide oven IS porcelainized on five contact
surfaces for easy cleaning.
n
Unique burner baffle distributes heat flow evenly
throughout the 30,000 and 40,000 BTU oven.
n
Oven door is removable for easy access.
n
One year parts and labor warranty.
n
ETL certified.
page 1
30”Oven / Griddle on Left side Standard (available on
right side by request)
(G) Manual Griddle Top
(CB) Cabinet Base – add CB to model number (call
factory for price)
(RG) Raised Griddle Broiler
(TG) Thermostatic Griddle – add T to model number
24” Range (1-20” Oven)
Standard Exterior Finish
Stainless Steel: Front oven door, sides, landing ledge, back guard with shelf, control
panel and kick plate. Welded and finished stainless steel seams.
Control Knobs: Cool to the touch knobs. Chrome plated 6” legs with adjustable feet.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in bowl directs heat.
Griddles: Highly polished 3/4” plate with 3” wide grease trough. 20,000 BTU/hr
burner for every 12” of griddle surface. Located on left side of range top.
Manual controls are standard, thermostatic controls optional.
Range Tops
Open Burners: 35,000 or 40,000 BTU/hr. , lift-off burne heads. No gaskets, no screws.
One standing pilot for each burner. Removable one piece drip tray.
Oven Specifications
Construction: 16 gauge construction with welded front frame. Fully insulated with non-
sag fiberglass. Porcelainized oven interior or includes: sides, rear, deck
and door linings.
20” oven burner provides 30,000 BTU/hr.
Equipped with one heavy-duty locking chrome plated rack.
Controls: Thermostat adjustable from 150 F to 500 F.
100% safety pilot with matchless, push button ignition.
Dimensions: 30” wide x 26 1/2” deep x 15” high.
Optional Items:
Extra chrome rack; reinforcement channels for mounting cheese melter/salamander;
thermostatic controls for griddles; grooved griddles; stainless steel stub backs; and casters.
Gas: Manifold pressure is 5.0”W.C. for natural gas or 10.0” for propane gas. Manifold
size is 3/4” NPT. 3/4” pressure regulator supplied with equipment to be installed at time of
connection. Specify type of gas and elevation if over 2000 ft.
Clearance: For use only on non-combustible floors. Legs or casters are required for non
combustible floors; or 2” overhang is required when curb mounted. Provide 0” clearance from
non-combustible surfaces and 4” from back and 10” from sides, from combustible surfaces.
Top Total Ship Weight
Configuration Model# Top Base B.T.U. (Lbs)
TSR-4 (4) Burners (1) 20” Oven 170,000 480
TSR-G-12-2 12” Griddle & 2 Burners (1) 20” Oven 120,000 485
TSR-G24 24” Griddle (1) 20” Oven 70,000 500
page 2
36" Restaurant Range
36” Range (1-30” Oven)
Standard Exterior Finish
Stainless Steel: Front oven door, sides, landing ledge, back guard with shelf, control
panel and kick plate. Welded and finished stainless steel seams.
Control Knobs: Cool to the touch knobs. Chrome plated 6” legs with adjustable feet.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in bowl directs heat.
Griddles: Highly polished 3/4” plate with 3” wide grease trough. 20,000 BTU/hr
burner for every 12” of griddle surface. Located on left side of range top.
Manual controls are standard, thermostatic controls optional.
Range Tops
Open Burners: 35,000 or 40,000 BTU/hr. , lift-off burne heads. No gaskets, no screws.
One standing pilot for each burner. Removable one piece drip tray.
Oven Specifications
Construction: 16 gauge construction with welded front frame. Fully insulated with non-
sag fiberglass. Porcelainized oven interior or includes: sides, rear, deck
and door linings.
Oven burner provides 40,000 BTU/hr. Equipped with one heavy-duty
locking chrome plated rack.
Controls: Thermostat adjustable from 150 F to 500 F.
100% safety pilot with matchless, push button ignition.
Dimensions: 30” wide x 26 1/2” deep x 15” high.
Optional Items:
Extra chrome rack; reinforcement channels for mounting cheese melter/salamander;
thermostatic controls for griddles; grooved griddles; stainless steel stub backs; and casters.
Gas: Manifold pressure is 5.0”W.C. for natural gas or 10.0” for propane gas. Manifold
size is 3/4” NPT. 3/4” pressure regulator supplied with equipment to be installed at time of
connection. Specify type of gas and elevation if over 2000 ft.
Clearance: For use only on non-combustible floors. Legs or casters are required for non
combustible floors; or 2” overhang is required when curb mounted. Provide 0” clearance from
non-combustible surfaces and 4” from back and 10” from sides, from combustible surfaces
Top Configuration
Model#
TRS-6 (6) Burners (1) 30” Oven 250,000 610
TRS-G12-4 12” Griddle & 4 Burners (1) 30” Oven 200,000 635
TSR-G24-2 24" Griddles & 2 Burners (1) 30" Oven 150,000 645
TSR-G36 36” Griddle (1) 30” Oven 100,000 660
Top
Base
Total
B.T.U.
Ship Weight
(Lbs)
.
page 3
48" H.D. Restaurant Range
48” Range ( 2-20” Oven)
Standard Exterior Finish
Stainless Steel: Front oven door, sides, landing ledge, back guard with shelf, control
panel and kick plate. Welded and finished stainless steel seams.
Control Knobs: Cool to the touch knobs. Chrome plated 6” legs with adjustable feet.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in
bowl directs heat.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in bowl directs heat.
Griddles: Highly polished 3/4” plate with 3” wide grease trough. 20,000 BTU/hr
burner for every 12” of griddle surface. Located on left side of range top.
Manual controls are standard, thermostatic controls optional.
Oven Specifications
Construction: 16 gauge construction with welded front frame. Fully insulated with non-
sag fiberglass. Porcelainized oven interior or includes: sides, rear, deck
and door linings.
Oven burner provides 30,000 BTU/hr. Equipped with one heavy-duty
locking chrome plated rack.
Controls: Thermostat adjustable from 150 F to 500 F.
100% safety pilot with matchless, push button ignition.
Dimensions: 20” wide x 26 1/2” deep x 15” high.
Optional Items:
Extra chrome rack; reinforcement channels for mounting cheese melter/salamander;
thermostatic controls for griddles; grooved griddles; stainless steel stub backs; and casters.
Gas: Manifold pressure is 5.0”W.C. for natural gas or 10.0” for propane gas. Manifold
size is 3/4” NPT. 3/4” pressure regulator supplied with equipment to be installed at time of
connection. Specify type of gas and elevation if over 2000 ft.
Clearance: For use only on non-combustible floors. Legs or casters are required for non
combustible floors; or 2” overhang is required when curb mounted. Provide 0” clearance from
non-combustible surfaces and 4” from back and 10” from sides, from combustible surfaces.
Top Configuration
Model# Top Base Total B.T.U.
TSR-8 (8) BURNERS (2) 20"ovens 340,000 740
TSR-G12-6 12” GRIDDLE & 6 BURNERS (2) 20"ovens 290,000 775
TSR-G24-4 24” GRIDDLE & 4 BURNERS (2) 20"ovens 240,000 825
TSR-G36-2 36” GRIDDLE & 2 BURNERS (2) 20"ovens 190,000 865
TSR-G-48 48” GRIDDLE (2) 20"ovens 140,000 885
Ship Weight
(Lbs)
page 4
60" Restaurant Range
60” Range (1-30” Oven / 1-20” Oven)
Standard Exterior Finish
Stainless Steel: Front oven door, sides, landing ledge, back guard with shelf, control panel
and kick plate. Welded and finished stainless steel seams.
Control Knobs: Cool to the touch knobs. Chrome plated 6” legs with adjustable feet.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in bowl directs heat.
Griddles: Highly polished 3/4” plate with 3” wide grease trough. 20,000 BTU/hr burner
for every 12” of griddle surface. Located on left side of range top. Manual
controls are standard, thermostatic controls optional.
Range Tops
Open Burners: 35,000 or 40,000 BTU/hr. , lift-off burne heads. No gaskets, no screws. One
standing pilot for each burner. Removable one piece drip tray.
Oven Specifications
Construction: 12 gauge construction with welded front frame. Fully insulated with non-sag
fiberglass. Porcelainized oven interior or includes: sides, rear, deck and door linings.
Oven burner provides 30,000 BTU/hr. Equipped with one heavy-duty locking
chrome plated rack.
Controls: Thermostat adjustable from 150 F to 500 F.
100% safety pilot with matchless, push button ignition.
Dimensions: 20” wide x 26 1/2” deep x 15” high and 30” wide x 26 1/2” deep x 15” high.
Optional Items:
Extra chrome rack; reinforcement channels for mounting cheese melter/salamander;
thermostatic controls for griddles; grooved griddles; stainless steel stub backs; and casters.
Gas: Manifold pressure is 5.0”W.C. for natural gas or 10.0” for propane gas. Manifold size is
3/4” NPT. 3/4” pressure regulator supplied with equipment to be installed at time of connection.
Specify type of gas and elevation if over 2000 ft.
Clearance: For use only on non-combustible floors. Legs or casters are required for non
combustible floors; or 2” overhang is required when curb mounted. Provide 0” clearance from
non-combustible surfaces and 4” from back and 10” from sides, from combustible surfaces.
Top Configuration
Model# Top Base
TSR-10 (10) BURNERS
TSR-G24-6
TSR-G36-4
TSR-G-48-2
TSR-G60 60" GRIDDLE
24" GRIDDLE & 6 BURNERS 1)30" convection oven/(1)20"oven 320,000 1,100
36" GRIDDLE & 4 BURNERS 1)30" convection oven/(1)20"oven
48" GRIDDLE & 2 BURNERS
Total
B.T.U. (Lbs)
1)30" convection oven /(1)20"oven
1)30" convection oven/(1)20"oven 220,000 1,160
1)30" convection oven/(1) 20"oven 170,000
420,000
270,000
Ship Weight
995
1,150
1,175
page 5
65” Range (2-30” Oven) )
65" Restaurant Range
Standard Exterior Finish
Stainless Steel: Front oven door, sides, landing ledge, back guard with shelf, control
panel and kick plate. Welded and finished stainless steel seams.
Control Knobs: Cool to the touch knobs. Chrome plated 6” legs with adjustable feet.
Top Grates: 12” x 12” lift-off sections, heavy duty cast iron. Cast-in bowl directs heat.
Griddles: Highly polished 3/4” plate with 3” wide grease trough. 20,000 BTU/hr
burner for every 12” of griddle surface. Located on left side of range top.
Manual controls are standard, thermostatic controls optional.
Range Tops
Open Burners: 35,000 or 40,000 BTU/hr. , lift-off burne heads. No gaskets, no screws.
One standing pilot for each burner. Removable one piece drip tray.
Oven Specifications
Construction: 12 gauge construction with welded front frame. Fully insulated with non-
sag fiberglass. Porcelainized oven interior or includes: sides, rear, deck
and door linings.
30” oven burner provides 40,000 BTU/hr. Equipped with one heavy-duty locking chrome
plated rack.
Controls: Thermostat adjustable from 150 F to 500 F.
100% safety pilot with matchless, push button ignition.
Dimensions: 30” wide x 26 1/2” deep x 15” high.
Optional Items:
Extra chrome rack; reinforcement channels for mounting cheese melter/salamander;
thermostatic controls for griddles; grooved griddles; stainless steel stub backs; and casters.
Gas: Manifold pressure is 5.0”W.C. for natural gas or 10.0” for propane gas. Manifold size is
3/4” NPT. 3/4” pressure regulator supplied with equipment to be installed at time of connection.
Specify type of gas and elevation if over 2000 ft.
Clearance: For use only on non-combustible floors. Legs or casters are required for non
combustible floors; or 2” overhang is required when curb mounted. Provide 0” clearance from
non-combustible surfaces and 4” from back and 10” from sides, from combustible surfaces.
Top Configuration
Total
Model# Top Base
TSR-65-10 (10) BURNERS (2) 30" ovens
____
TSR-65-G24-6
TSR-65-G36-4
TSR-65-G48-2
_
TSR-65-G60 60" GRIDDLE
24" GRIDDLE & 6 BURNERS
36" GRIDDLE & 4 BURNERS (2) 30" ovens
48" GRIDDLE & 2 BURNERS
(2) 30" ovens
(2) 30" ovens 230,000 1,160
(2) 30" ovens 180,000
B.T.U. (Lbs)
430,000
330,000 1,100
280,000
page 6
Ship Weight
995
1,150
1,175
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