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Guidelines for qualified personnel in installation, operation, and service.
Procedure for reporting and filing claims for freight damage upon delivery.
Specifies required distances from combustibles and non-combustibles for safe appliance placement.
Step-by-step guide for igniting the pilot and main burners safely.
Instructions for burner ignition and setting the thermostat for desired temperatures.
Covers couplings, vessel prep, pilot lighting, and safe burner startup procedures.
Steps for safely powering down the fryer at the end of each day.
Detailed daily and weekly cleaning schedules and methods for the fryer.
Guidelines for cleaning stainless steel parts to prevent scratches and damage.
Details warranty coverage, period, exclusions, and user responsibilities for TRI-STAR products.
This document outlines the installation, operation, and maintenance procedures for the TRI-STAR TSF Series Fryer, including models TSF-3540, TSF-4050, and TSF-6575. It is designed for commercial use and emphasizes safety and proper handling to ensure efficient performance and longevity.
The TRI-STAR TSF Series Fryer is a commercial cooking appliance designed for deep-frying food items. It utilizes gas burners to heat oil or shortening in a vessel, allowing for the preparation of various fried dishes. The fryer is equipped with a thermostat for temperature control and a gas cock dial for managing gas flow to the pilot and main burners. Its design incorporates heat transfer tubes within the vessel to efficiently heat the cooking medium. The appliance is built with safety features, including warnings against operating with an empty vessel and precautions for handling hot oil.
The fryer's operation involves several key steps, starting with proper setup and preparation. Before initial use, new units require cleaning of the interior vessel to remove a protective oil coating. This involves using hot soapy water, washing soda, or a grease-dissolving liquid, followed by thorough rinsing and drying. Baskets and crumb screens also need to be cleaned.
Lighting the fryer begins by setting the thermostat and gas cock dial to the "OFF" position, waiting five minutes, then turning the gas cock dial to "Pilot." The pilot light is ignited by depressing the gas cock dial and applying a lighted match or taper, holding it for about 30 seconds until the pilot stays lit. If the pilot fails to ignite, the process should be repeated.
Once the pilot is lit, the gas cock dial is turned to the "ON" position. The thermostat dial is then set to the desired temperature, which should trigger the main burners to ignite within four seconds. A critical safety instruction is to ensure the vessel is filled with liquid (oil or water) above the heat transfer tubes before the main burners are turned on, especially during testing.
When using solid shortening, it should not be melted directly on top of the heat transfer tubes, as this can damage the vessel and scorch the fat. Instead, it should be melted on another appliance or cut into small pieces and packed around the burner tubes, ensuring no air spaces. The burners can then be turned "ON" for about 10 seconds and "OFF" for about a minute, repeating this cycle until the shortening is fully melted. If scorching occurs, the "ON" time should be reduced. Overfilling the vessel is to be avoided.
For daily shut-down, the gas cock dial and thermostat are turned to the "OFF" position, and the oil in all fryers should be filtered. The appliance is designed for installation with either factory-supplied legs or casters, with specific clearances required for combustible and non-combustible surfaces (6 inches for sides, rear, and floor for combustible materials, and 0 inches for non-combustible). If installed with casters, a flexible connector compliant with ANSI Z21.69 or CAN/CGA-6.16 and a quick-disconnect device compliant with ANSI Z21.41 or CAN1-6.9 are necessary. Locking front casters are provided to prevent movement, and a suitable strain relief must be installed with the flexible connector. All gas connections must be sealed with a joint compound suitable for LP gas and tested with a soapy water solution before lighting pilots.
Regular maintenance is crucial for the continued efficiency and longevity of the TRI-STAR TSF Series Fryer. A good maintenance program includes daily and weekly cleaning routines.
Daily maintenance involves removing and thoroughly washing all "loose" parts, such as the basket hanger, baskets, and crumb screen. All exterior and interior accessible surfaces and parts should be wiped clean. The liquid oil or shortening must be filtered at the end of each day, or more frequently if the fryer is under heavy use.
Weekly maintenance requires a more comprehensive cleaning. First, the fryer is shut down by turning off the gas cock dial and power supply. The fryer is then drained into a filter pan or steel container, and any sediments at the bottom of the vessel are flushed out with liquid oil. After closing the drain valve, the vessel is filled with a mixture of boil-out solution and water. The pilot is relit, and the burners are turned on. Once the solution begins to boil, the thermostat is turned off, and the vessel is allowed to soak for approximately one hour to soften deposits and carbon spots. The solution is then drained, and the insides are scrubbed with a brush and thoroughly rinsed. This cleaning procedure can be repeated if necessary. Finally, the vessel is wiped dry with soft towels and refilled with clean oil or shortening. A critical warning emphasizes that all water must be removed before adding oil or shortening to prevent splattering of hot oil.
For stainless steel parts, steel wool, abrasive cloths, cleansers, or powders should not be used. Instead, stainless steel surfaces should be wiped regularly with hot soapy water daily, and a stainless steel liquid cleaner at the end of the day. To remove encrusted materials, soaking in hot water to loosen the material is recommended, followed by using a wood or nylon scraper. Metal knives, spatulas, or other metal tools should not be used to scrape stainless steel, as scratches are almost impossible to remove.
Any maintenance and service repairs should be performed by contacting the factory, a factory representative, or a local service company. The manual also includes a detailed parts list for various components of the TSF Series Fryer, facilitating identification and replacement of parts if needed.
General| Model | TSF Series |
|---|---|
| Brand | Standex |
| Series | TRI-STAR |
| Frypot Material | Stainless Steel |
| Gas Type | Natural Gas or LP |
| Construction | Stainless Steel |
