Teac Fryer HD60G User Manual

Project  
®
Item  
Dean  
Quantity  
CSI Section 11400  
Approval  
Date  
HD60G Series Gas Fryer  
Models  
HD160G  
HD260G  
HD360G  
HD460G  
HD560G  
HD660G  
Standard Features  
80-lb. (40 liter) frypot oil capacity,  
4” cooking depth  
Options & Accessories  
Compu-Fry computer  
CM4-S segmented computer  
Cascade and Super Cascade built-in oil  
filtration system  
Matching cabinet and dump station  
available with and without filtration  
Electronic ignition for effort-free  
lighting (recommended on all models)  
Automatic basket lifts  
Automatic melt cycle  
Boil-out mode  
Frypot covers  
Splash guard  
125,000 Btu/hr input  
High efficiency Thermo-Tube design  
Thermatron® solid state controls (120V  
required)  
Stainless steel frypot, front, door and sides  
Stainless steel, over-the-flue basket hanger  
and 2 fry baskets: 6” x 8-3/4” x 16-3/4” (15 x  
22 x 43 cm)  
Single frypot fryer rear gas manifold is 3/4”  
and multiple frypot fryer rear gas manifold  
is 1”  
Wide cold zone  
6” (15 cm) adjustable steel legs  
Oil disposal plumbing  
Frypot washdown plumbing  
Casters  
HD60G  
Shown with optional computer and casters  
Specifications  
ing or cling to fried foods. The bottom of the frypot is  
sloped toward the front and is equipped with a 1-1/2“  
(3.81 cm) full port drain valve and 3” (7.61 cm) drain line,  
allowing quick oil and sediment draining.  
High Production, High Efficiency, Gas, Tube-Type  
Fryer Designed For High Volume Frying and  
Maximum Fuel Efficiency  
Satisfy customers with consistently great-tasting foods.  
The HD60G large capacity fryers have a 80-lb. (40 liter)  
frypot oil capacity, and a cooking depth of 4” (102 mm).  
These fryers are specifically designed to fry bone-in chick-  
en, other breaded products, and menu items requiring  
larger frying area.  
Enjoy lasting satisfaction. Dean fryers achieve long and  
dependable life through simplicity of design. Durable  
stainless steel baffles and reliable, built-to-last high-effi-  
ciency burners keep maintenance to a minimum.  
Build on Dean’s versatility to “Fit the Way You Fry.  
Combine one or more units into a battery; add an optional  
built-in filtration system; or specify a computer or basket  
lifts to help assure product consistency.  
Maximize your profits and make the most of your  
energy dollars with innovative design changes that have  
improved the efficiency of the Decathlon Fryers over 30%.  
Dean’s exclusive Thermo-Tube design heating tubes have  
durable, stainless steel flow tube baffles, which efficiently  
transfer the fryer’s 125,000 Btu/hr (31,486 kcal/hr) (37 kW)  
energy input to the surrounding oil. The energy is chan-  
neled into the oil, with less going unused up the vent.  
Attainment of set cooking temperature is rapid, yet con-  
trolled. This controlled heat-up minimizes oil breakdown,  
reduces idle costs and lowers gas consumption per pound  
of product cooked.  
Optional Super Cascade** built-in filtration system is avail-  
able. The system utilizes a 4 GPM (15 LPM) pump and has  
a 3” round drain system, which makes filtering fast, safe,  
and convenient. An 8 GPM (30 LPM) pump option is avail-  
able to further enhance the filtration process. Ease-of-use  
encourages frequent filtering, which maximizes oil life.  
Compu-Fry and CM4-S computer controls are available  
as options that allow product specific cooking program-  
ming and premium control of oil temperatures and cook-  
ing curves. The CM4-S segmented computer is specially  
designed to provide the sensitivity needed for high vol-  
ume, bone-in chicken. It offers 9 programmable cooking  
intervals per product key, “time to filter” notification, pre-  
programmed cooking curves and other features.  
Utilizes precise temperature control during heat up and  
recovery to maintain oil life and safeguard the quality of  
the foods being cooked. Dean’s Thermatron solid state  
controls assure pinpoint accuracy of oil temperature  
(within plus or minus one degree) and allow the fryer to  
respond instantly to changes in load conditions.  
The wide cold zone catches crumbs and sediment from  
the frying area. These particles are trapped in the cold  
zone where they do not carbonize, contaminate shorten-  
**Not available for HD160G.  
5489 Campus Drive  
Tel: 318-865-1711  
Shreveport, LA 71129  
USA  
Tel: 1-800-221-4583  
Fax: 318-868-5987  
Bulletin No. 830-0090 10/08  
Litho in U.S.A. ©Frymaster, LLC  
 

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