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Teac 1824G&2424G User Manual

Dean

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Designed for delicate liquid-batter

products and volume frying

Dean’s flat-bottom fryers are specifically
designed for high-volume frying of liquid
batter and tempura-style foods. For this free-
floating frying need, the wide shallow frying
area of the flat-bottom fryer is a must. Delight
your customers with a wide variety of fried
foods from tortilla chips to taco shells to fish
fillets and shellfish. The broad surface area
has the capacity to meet peak demands for
product.

Minimize your energy bill with our innovative
induced-draft burner chamber with power
exhaust system, which dramatically cuts idle
time gas usage. Oil temperature is closely
monitored with Dean’s Thermatron solid-state
temperature control system. The low ratio of
oil-to-surface area ensures oil movement for
consistent frying and low oil consumption.

Combine more efficiency with an expansive
18” x 24” (46 x 61 cm) or 24” x 24” (61 x 61

cm) fry area to maximize your profits. With a
depth of only 3-1/2” (9 cm) in an unrestricted
area, you can cook either very large products
or large quantities of smaller products. The
smooth, flat-bottom design accommodates
hand utensils for easy product removal; and
the mild-steel vessel bottom prevents stick-
ing. Fry baskets may also be used to cook
French fries, appetizers or other foods.

Build on our versatility by combining two or
more fryers, either flat-bottom or cool zone
units, into a battery. To keep foods hot, add
an optional holding station and food warmer
to a matching cabinet. For increased oil qual-
ity, add a Dean Super Cascade built-in oil fil-
tration system. This convenient, easy filtering
process encourages frequent filtering -- a criti-
cal part of maximizing oil life, especially with
trans fat-free oils.

The fryers carry a one-year warranty -- parts
and labor with a four-year limited warranty on
the frypot.

Specifications

Standard Features

1824G

2424G

Models

1824G & 2424G

Flat-Bottom Gas Fryers

18

24

G

&

2

42

4G

Fla

t-B

ot

to

m

G

as

Fr

ye

rs

Project

Item

Quantity

CSI Section 11400

Approval

Date

Dean

®

Options & Accessories

Tube-type frypot design

1824G -- 70 lb. (35 liter) oil capacity

2424G -- 90 lb. (45 liter) oil capacity

120,000 Btu/hr. input (30,600 kcal)

(35.2 kw)

Frying area 18” x 24” (46 x 61 cm) or

24” x 24” (61 x 61 cm)

Large surface area designed for float-type

frying

Shallow oil depth allows for efficient

recovery and efficient oil use

Thermatron solid-state temperature

control system

Induced downdraft burner chamber with

power exhaust system

Mild steel frypot

Stainless-steel front, door, and back riser

Painted sides

6” (15 cm) adjustable legs

1824G flat-bottom fryer

shown with optional pan divider,

marine edge top cap and casters.

5489 Campus Drive

Shreveport, LA 71129

USA

Tel: 318-865-1711

Tel: 1-800-221-4583

Fax: 318-868-5987

E-mail: [email protected]

http://dean.enodis.com

Bulletin No. 830-0046 9/08

Matching cabinet, holding station

and food warmer available with and
without filtration

Oil filtration system - Super Cascade

(UFF)

Electronic ignition
Automatic melt cycle
Boil-out mode
Special 38” (97 cm) stack height for

low-height hood

Front flue deflector
Batter pan with lid
Marine front edge
Crumb tray rear mount
Perforated pan divider
Stainless-steel sides
Casters