TriStar TSHEF-15Si User manual

1
INSTALLATION AND OPERATING INSTRUCTIONS
HEAVY DUTY ELECTRIC FRYERS
Models: TSHEF-15Si, TSHEF-30Ti
INTENDED FOR OTHER THAN HOUSEHOLD USE
RETAIN THIS MANUAL FOR FUTURE REFERENCE
FRYER MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of
this or any other appliance.
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the Installation, Operating and Maintenance
Instructions thoroughly before installing or servicing this equipment
WARNING
Initial heating of oven may generate smoke or fumes and must be done in a
well-ventilated area. Overexposure to smoke or fumes may cause nausea or
dizziness.
This equipment has been engineered to provide you with year-round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.
P/N 8822395 8/13
Tri-Star Manufacturing Company
1307 N. Watters Rd. #180
Allen, TX 75013
[phone] Toll Free
www.Tri-StarMfg.com
[phone] Phone
[phone] Fax

2
TABLE OF CONTENTS
SECTION ITEM PAGE SECTION ITEM PAGE
1 Safety Precautions .....................2 8 Cleaning .........................................7
2 General Information....................4 9 Specifications..................................8
3 Description.................................5 10 Wiring Diagrams .............................9
4 Installation..................................5 11 Troubleshooting Guide..................11
5 Thermostat Calibration...............6 12 Suggested Temperature & Times .12
6 Operating ...................................6 13 Replacement Parts .......................12
7 Maintenance...............................7 14 Warranty.......................................18
Tri-Star Manufacturing takes pride in the design and quality of our products. When used as intended and
with proper care and maintenance, you will experience years of reliable operation from this equipment. To
ensure best results, it is important that you read and follow the instructions in this manual carefully.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.
If you have questions concerning the installation, operation, maintenance or service of this product, write
Technical Service Department: Tri-Star Manufacturing, 1307 N Watters Rd. #180, Allen, TX 75013.
1. SAFETY PRECAUTIONS
Before installing and operating this equipment be sure everyone involved in its operation are fully trained
and are aware of all precautions. Accidents and problems can result by a failure to follow fundamental rules
and precautions.
The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnel or the equipment. The words are defined as follows:
DANGER: This symbol warns of imminent hazard which will result in serious injury or
death.
WARNING: This symbol refers to a potential hazard or unsafe practice, which could
result in serious injury or death.
CAUTION: This symbol refers to a potential hazard or unsafe practice, which may
result in minor or moderate injury or product or property damage.
NOTICE: This symbol refers to information that needs special attention or must be
fully understood even though not dangerous.
CAUTION: These models are designed, built, and sold for commercial use. If these
models are positioned so the general public can use the equipment make sure that
cautions, warnings, and operating instructions are clearly posted near each unit so
that anyone using the equipment will use it correctly and not injure themselves or
harm the equipment.
WARNING: Check the data plate on this unit before installation. Connect the unit only
to the voltage and frequency listed on the data plate. Connect only to 1 or 3 phase as
listed on the data plate.

3
WARNING: Electrical and grounding connections must comply with the applicable
portions of the national electrical code and/or other local electrical codes.
WARNING: Disconnect device from electrical power supply and place a Tag
Out-Lockout on the power plug, indicating that you are working on the circuit.
WARNING: Install per the spacing requirements listed in the installation section of this
manual. We strongly recommend having a competent professional install the
equipment. A licensed electrician should make the electrical connections and connect
power to the unit. Local codes should always be used when connecting these units to
electrical power. In the absence of local codes, use the latest version of the National
Electrical Code.
WARNING: This device should be safely and adequately grounded in accordance
with local codes, or in the absence of local codes, with the National Electrical code,
ANSI/NFPA 70, Latest Edition to protect the user from electrical shock. It requires a
grounded system and a dedicated circuit, protected by a fuse or circuit breaker of
proper size and rating. Canadian installation must comply with the Canadian Electrical
Code, CSAC22.2, as applicable.
CAUTION: Do not set the fryer with its back flat against the wall. It will not operate
properly unless there is at least 3" breathing space behind fryer.
WARNING: A factory authorized agent should handle all maintenance and repair.
Before doing any maintenance or repair, contact Tri-Star Manufacturing.
WARNING: Never clean any electrical unit by immersing it in water. Turn off before
cleaning surface.
WARNING: An earthing cable must connect the appliance to all other units in the
complete installation and from there to an independent earth connection.
NOTICE: The unit when installed must be electrically grounded and comply with local
codes, or in the absence of local codes, with the national electrical code ANSI/NFPA70-
latest edition. Canadian installation must comply with CSA-STANDARD C.22.2 Number 0
M1982 General Requirements-Canadian Electrical Code Part II, 109-M1981- Commercial
Cooking Appliances.
WARNING: SHOCK HAZARD - De-energize all power to equipment before cleaning
the equipment.
NOTICE: This product is intended for commercial use only. Not for household use.
NOTICE: Local codes regarding installation vary greatly from one area to another.
The National Fire Protection Association, Inc. states in its NFPA96 latest edition that
local codes are “Authority Having Jurisdiction” when it comes to requirement for
installation of equipment. Therefore, installation should comply with all local codes.

4
CAUTION: This product when stacked has more than one power supply connection
point. Disconnect all power supplies before servicing.
CAUTION: Suitable for installation on combustible floor when installed with legs or
casters provided.
WARNING: SHOCK HAZARD - Do not open any panels that require the use of tools.
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or Parts, this information is required.
Model Number
Serial Number
Date Purchased
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
or concealed, a claim must be made with the delivering carrier.
A) Apparent damage or loss: must be noted on the freight bill at the time of delivery. It must then be
signed by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The
carrier can supply the necessary forms.
B) Concealed damage or loss: if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to
hold all contents and packaging material.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.
2. GENERAL INFORMATION
General Installation:
1. Always clean equipment thoroughly before first use (see “General Cleaning Instructions”).
2. Check rating label for your model designation & electrical rating.
3. For best results, use stainless steel countertops.
4. Attach legs to unit.
General Operation Instructions:
1. All food service equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled “CAUTION HOT”.
3. Where applicable, never pour cold water into dry heated units.
4. NEVER hold food below 140°F.
General Cleaning Instructions:
1. Refer to section 8, page 7.

5
General Troubleshooting:
Always ask and check:
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch “ON” and pilot light glowing?
4. Check rating label. Are you operating unit on proper voltage?
If the above checks out and you still have problems, call an Tri-Star authorized service agency.
3. DESCRIPTION
Electric Fryers:
These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectly fried products.
4. INSTALLATION
1. Follow General Installation Instructions on previous page.
Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by hand. Level the
fryer by turning the adjustment screw at the bottom of each leg. Do not slide unit with legs mounted, lift if
necessary to move unit.
For testing, see the wiring diagrams in this manual for the rated amperages.
NOTE:These values are nominal ratings. Field wire connections must be capable of withstanding
anticipated surges.
CAUTION: Installing personnel should be guided by National Electrical Code NFPA
Number 70- (Latest Edition), and applicable local codes.

6
5. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying compound
temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or
abused. Re-calibration should not be resorted to unless considerable experience with cooking results
definitely proves that the control is not maintaining the temperature to which the dial is set.
1. To check compound frying temperatures when re-
calibrating, use a precision test instrument, or a good
grade mercury thermometer. Fill the tank half way
between the MAX and MIN marks on the tank.
2. Frying compound temperature should be checked at
the center of the tank, approximately 1” to 1 1/2”
below surface of frying compound.
3. Turn the dial of the thermostat being checked to the
350°Fmark.
4. Allow temperature to stabilize, or until the thermostat
cycles to “OFF” three times after starting with cold
frying compound. With power “ON”, read highest and
lowest frying compound temperature, as thermostat
cycles through at least two cycles. Average the
reading.
5. Thermostat should be re-calibrated if temperature
reading is not within 15 degrees of the control knob
setting (350°F +/- 15°F). If re-calibration is required,
continue with steps 6, 7, 8 and 9.
6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.
7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90° rotation) of screw “A” represents 18°F.
8. Replace thermostat control knob.
9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic control
should be replaced.
6. OPERATING
Removing Fry Tanks (Fry tanks equipped with drain are not to be removed):
1. Remove fry baskets.
2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head.
3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.
4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.
5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head
lock; and at the same time, pull down the element handle until the elements rest on fry tank bottom.
6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediate position.

7
7. MAINTENANCE
Fill Fry Tank:
1. Fill the fry tank half way between the MAX and MIN marks on the tank with approximately 15 lbs. of
liquid or melted frying compound. Do not fill past the MAX.
NOTE: This fryer is not equipped with a melt cycle option. Air holes caused when packing solid frying
compound into the fryer can cause hot spots on the heating element sheath, resulting in momentary
overheating of some of the frying compound and premature frying compound breakdown. It can also
damage the heating elements. If it is necessary to use solid frying compound, it must be melted before
adding to fry tank.
Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay on until the
temperature set on the thermostat is reached, then the light cycles off. The fryer is now ready to begin
frying. After a load has been fried, do not lower the next load into the frying compound until the
“HEATON” light cycles off.
2. Do not let the frying compound level drop below the MIN mark on the tank. For proper operation of the
fryer and good frying results, the frying compound level should be maintained.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with the strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without
overloading the tank. If 15% of the frying compound is not used during frying, remove some of the
frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound.
7. Do not overload the fry baskets. Approximately half-full or less is correct. If foods are taking longer to
fry than the chart shows, or are not browning, over-loading is a probable cause.
8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10. Assure a good thermostat operation.
11. Keep the fry tank and elements clean.

8
8. CLEANING
1. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
corresponding to how hard the kettle is used. Cleaning should be done at least once a week.
A. Turn the thermostat to “OFF” and allow unit to cool down.
B. Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering
to the elements.
C. Raise the elements. Lift out fry tank. Strain the frying compound into a clean container.
D. Replace empty fry tank, lower elements to rest inside the tank.
E. Add water to the "MAX" mark on tank.
F. Add any good grade of cleaner, following cleaning instructions.
CAUTION: The Use only non-abrasive cleaners. Abrasive cleaners could scratch the
finish of your unit, marring it’s appearance and making it susceptible to dirt
accumulation. Do Not use steel wool, other abrasive cleaners or cleaners/sanitizers
containing chlorine, iodine, ammonia or bromine chemicals as these will deteriorate
the stainless steel and glass material and shorten the life of the unit.
G. Turn the thermostat to 250°F and let the heating unit bring the solution to a boil.
H. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30 minutes.
I. Turn the unit off and lift out the elements to drain position.
J. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild soap
solution.
K. Rinse with clean water to remove all cleaning mixture.
L. Lift out the fry tank and drain. Repeat steps J & K with fry tank.
M. Rinse the inside of the tank with 2 cups of vinegar.
N. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed,
since even a trace of cleaner left inside the tank will ruin frying compound.
O. Dry thoroughly. Replace the tank and lower the elements.
P. Shut the unit off and cover tank until ready for further use.
Q. Thin films of oil subjected to frying temperatures quickly form into a gummy consistency. In order
to avoid these gum formations, keep all other surfaces of the unit clean by polishing stainless
steel surfaces with a damp cloth. To remove discolorations or oil film, a nonabrasive cleaner may
be used.
CAUTION: Use only non-abrasive cleaners. Abrasive cleaners could scratch the finish
of your unit, marring its appearance and making it susceptible to dirt accumulation. Do
Not use steel wool, other abrasive cleaners or cleaners/sanitizers containing chlorine,
iodine, ammonia or bromine chemicals, as these will deteriorate the stainless steel
and glass material and shorten the life of the unit.

9
10. SPECIFICATIONS

10
10. WIRING DIAGRAMS
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.
MODEL #
VOLTS
WATTS
AMPS
WIRE
VOLTS
WATTS
AMPS
WIRE
TSHEF-15Si
240
5700
23.8
12
208
4280
20.6
12
TSHEF-15Si-
208
-
-
-
-
208
5700
27.5
10
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.
MODEL #
VOLTS
WATTS
AMPS
WIRE
VOLTS
WATTS
AMPS
WIRE
TSHEF-30Ti
240
11400
47.6
6
208
8560
41.2
6
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1Ø ONLY
THIS UNIT TO BE CONNECTED TO 1Ø ONLY

11
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED
MODEL #
VOLTS
WATTS
AMPS
WIRE
VOLTS
WATTS
AMPS
WIRE
TSHEF-30Ti
240
11400
23.8 & 23.8
12
208
8560
20.6 & 20.6
12
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED
MODEL #
VOLTS
WATTS
AMPS
WIRE
TSHEF-30Ti-230
208
11400
55.0
4
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1Ø ONLY
THIS UNIT TO BE CONNECTED TO 1Ø ONLY
THIS APPLIANCE HAS MORE THAN ONE POWER
SUPPLY CONNECTION POINT. DISCONNECT ALL
POWER SUPPLIES BEFORE SERVICING

12
11. TROUBLESHOOTING GUIDE
Possible Cause
Frying temperature too high/ overheating. (Check thermostat)
Frying temperature too low. (Check thermostat)
Overloading the fry tank.
Improper draining of food after frying.
High moisture content in food being fried.
Inadequate frying compound turnover.
Improper preparation of food.
Contamination of frying compound. (Due to salt or other foreign material)
Frying in foam.
Food being fried may be of poor quality.
Drip-back from exhaust stack.
Poor quality of frying compound (Either initially or after excessive use)
Cooking time too short.
Inadequate filtering of frying compound. Excessive crumbs in fry tank.
Keeping food in frying compound after cooking.
Inadequate cleaning of fry tank.
Problem
Excessive and premature
foaming.
X
X
X
X
X
X
X
Greasy food/excessive frying
compound absorption.
X
X
X
X
X
X
X
X
X
“Objectionable” odor or
flavor of frying compound.
X
X
X
X
X
X
X
X
X
“Objectionable” flavor of
fried food.
X
X
X
X
X
X
X
X
X
Excessive smoking of frying
compound.
X
X
X
X
X
X
X
Excessive darkening of frying
compound.
X
X
X
X
X
X
X
Frying compound won’t hold
heat.
X
X
X
X
Food crust color not brown.
X
X
X
X
X
X
Rapid breakdown of frying
compound.
X
X
X
X
X
X
X
X
X

13
12. SUGGESTED TEMPERATURES & TIMES
FOOD
CONTROL
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
FOOD
CONTROL
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
DOUGHNUTS
SEAFOOD
Cake Type
375°
1 ½ - 2
Fish Cakes
350°
2 - 3
Yeast Raised
375°
2 - 2 ½
Clams
350°
1 - 3
MEAT
Fillets (Small)
350°
3 - 5
Cutlets (Less than 1/2” thick)
350°
5 - 8
Oysters
350°
2 - 5
Chicken Fried Steak
350°
5 - 8
Scallops
350°
3 - 5
Chops (Very lean)
350°
5 - 8
Shrimp
350°
4 - 6
MISCELLANEOUS
Smelts
350°
4 - 6
Chinese Noodles
375°
1 - 2
VEGETABLES
Croquettes
350°
2 - 3
Egg Plant
350°
5 - 7
French Toast
350°
2 - 3
Onion Rings
350°
3 - 5
Glazed Cinnamon Apples
300°
5 - 10
Potatoes
French Fried Sandwiches
350°
1 - 2
(1/2" Strips, one-operation)
350°
6 - 9
POULTRY
Potatoes (Blanch)
350°
4 - 6
Chicken (Large pieces)
325°
10 - 5
Potatoes (Brown)
350°
2 - 3
Chicken (Small pieces)
350°
7 - 10
Potatoes (Julienne)
350°
3 - 5
Chicken (Pre-cooked)
325° - 350°
3 - 5
Turkey (Small pieces)
325°
9 - 10

14
13. REPLACEMENT PARTS
CONTROL HEAD (Models: TSHEF-15Si & HEF-30Ti)
Item
P/N
Description
Qty
Item
P/N
Description
Qty
1
218100-95
CONTROL HEAD, ELECTRIC
FRYER W/A
1
9
64285901
CLAMP BULB
4
2
1439729
HEATING UNIT ASSEMBLY
1
10
8944100
CLIP LEAD
4
3
13801-00
SWITCH, HI-LIMIT
1
11
8837018
LABEL RESET
1
4
8130000
8-32 X 3/8 TYPE T
2
12
8108300
SCREW, PAN HEAD 6-32 X 1/2
4
5
1515300
IND
LIGHT,RECT,AMB,250V,2/TABS
1
13
8500600
WASHER, LOCK #6 S/S
4
6
1487600
THERMOSTAT
1
14
8402900
NUT, HEX, 6-32 SS
4
7*
8705504
KNOB, THERMOSTAT
1
15
8103400
SCREW, MACH, 6-32 X 1/4" LG.
2
8
2125502
GROMMET SPLIT
2
16
8455700
NUT, PAL 5/8-18
2

15
TSHEF-15Si
Item #
Document #
Title
Quantity
Item #
Document #
Title
Quantity
1
22295099
BODY, WELDMENT
1
19
8158800
MS RD HD PH 10-24 X 1/2
1
2
21810065
SUPPORT, HEAD WELD ASSEMBLY
LS
1
20
5161000
CONNECTOR CABLE ROMEX
1
3
21810075
HEAD SUPPORT OUTSIDE WELD
ASSY
1
21
22295101
PANEL, FRONT
1
4
21810085
HEAD SUPPORT INSIDE
1
22
21828038
BAFFLE, INTERIOR
1
5
8415500
WING NUT 10-32 S/S
4
23
21810040
DOOR ELECTRIC FRYER
1
6
89670-00
BUSHING, SNAP HEYCO .5" I.D.
1
24
2065852
LOGO, TRI-STAR 3" CAST
1
7
21810010
FAT CONTAINER AY
1
25
43813103
LABEL, WRNG, HOT SURFC
1
8
3101230
BASKET, 1/2 SIZE
2
26
43813149
LABEL, WRN HOT SURF
(FRNCH)
1
9
21828240
CONTROL AY. 208/240 °F
1
27
21810018
LABEL, DIAGRAM
1
10
21810096
COVER HEAD
1
28
8861000
LABEL, SPEC
1
11
8170700
SCREW, 10-32x1/2, TYPE AB
39
29
8824200
LABEL, BUTTON POSITION
1
12
21810023
BRACKET HANDLE
1
30
64416801
LABEL, 90 DEG C
1
13
21810022
ELEMENT HANDLE
1
31*
2901051
CARTON, RSC
39.25X19.87X20.18
1
14
8141400
8-32 x 1/2 MS
2
32
8408300
#8-32 HEX NUT, KEPS, NI
2
15
84104-00
NUT,HEX, 8-32 S/S
2
33
8825300
DECAL, LEG
1
16
22495100
1
34
8353500
RIVNUT, 8-32 THIN HEAD
10
17
8633700
LEG, HEAVY DUTY 2" DIA. W/ FOOT
FLANGE
4
18
8422400
#10-24 HX NUT GRN
1

16
TSHEF-30Ti
Item
P/N
Description
Quantity
Item
P/N
Description
Quan
1
29088-42
CARTON, HSC 43.25 X 30.25 X 33.25 275
DW
1
20
8141400
8-32 x 1/2 MS
20
2
29087-42
SKID, 44 X 32 FOR 42" MERCHANDISER
1
21
21810022
ELEMENT HANDLE
2
3
64416801
LABEL, 90 DEG C
1
22
21810023
BRACKET HANDLE
2
4*
8824200
LABEL, BUTTON POSITION
2
23
8170700
SCREW, 10-32x1/2, TYPE AB
23
5
8861000
LABEL, SPEC
1
24
21810096
COVER HEAD
2
6
21810218
LABEL, DIAGRAM EL. TWIN FRYER
208/240V UNITS
1
25
21810010
FAT CONTAINER AY
2
7
43813149
LABEL, WRN HOT SURF (FRNCH)
2
26
89785-00
BUSHING, 1" SNAP, HEYCO
1
8
43813103
LABEL, WRNG, HOT SURFC
2
27
8415500
WING NUT 10-32 S/S
6
9
2065852
LOGO, TRI-STAR 3" CAST
1
28
21810285
HEAD SUPPORT, INSIDE ASSY.
1
10
21810040
DOOR ELECTRIC FRYER
1
29
21810275
HEAD SUPPOR, OUTSIDE ASSY.
1
11
21828038
BAFFLE, INTERIOR
2
30
21810265
SUPPORT, HEAD WELD ASSEMBLY RS
1
12
31012-32
BASKET, FULL SIZE, 30H
2
31
21810065
SUPPORT, HEAD WELD ASSEMBLY LS
1
13
22295103
FRONT PLATE, FRYER 30LB, HD STD
1
32
22295131
WELDMENT, BODY, FRYER 30LB, HD
STD
1
14
5161000
CONNECTOR CABLE ROMEX
1
33
8408300
#8-32 HEX NUT, KEPS, NI
2
15
8158800
MS RD HD PH 10-24 X 1/2
1
34
8825300
DECAL, LEG
1
16
8422400
#10-24 HX NUT GRN
1
35
8353500
RIVNUT, 8-32 THIN HEAD
16
17
8633700
LEG, HEAVY DUTY 2" DIA. W/ FOOT
FLANGE
4
36
8130000
8-32 X 3/8 TYPE T
14
18
22295136
1
19
84104-00
NUT,HEX, 8-32 S/S
4

17
TSHEF-15Si (CE)
Item
P/N
Description
Qty
Item
P/N
Description
Qty
1
22295099
BODY, WELDMENT
1
20
21828038
BAFFLE, INTERIOR
1
2
21810065
SUPPORT, HEAD WELD ASSEMBLY LS
1
21
21810040
DOOR ELECTRIC FRYER
1
3
21810075
HEAD SUPPORT OUTSIDE WELD ASSY
1
22
43813103
LABEL, WRNG, HOT SURFC
1
4
21810085
HEAD SUPPORT INSIDE
1
23
43813149
LABEL, WRN HOT SURF (FRNCH)
1
5
8415500
WING NUT 10-32 S/S
4
24
21810017
LABEL, DIAGRAM EL. 15LB CE UNITS
1
6
89670-00
BUSHING, SNAP HEYCO .5" I.D.
1
25
8861000
LABEL, SPEC
1
7
3101230
BASKET, 1/2 SIZE
2
26
8824200
LABEL, BUTTON POSITION
1
8
21810096
COVER HEAD
1
27
64416801
LABEL, 90 DEG C
1
9
8170700
SCREW, 10-32x1/2, TYPE AB
15
28
2901051
CARTON, RSC 39.25X19.87X20.18
1
10
21810023
BRACKET HANDLE
1
29
21810010
FAT CONTAINER AY
1
11
21810022
ELEMENT HANDLE
1
30
2065852
LOGO, TRI-STAR 3" CAST
1
12
8141400
8-32 x 1/2 MS
12
31
8408300
#8-32 HEX NUT, KEPS, NI
2
13
84104-00
NUT,HEX, 8-32 S/S
4
32
8825300
DECAL, LEG
1
14
22295117
BOTTOM SKIN ASSY, FRYER 15LB, HD CE
1
33
11141-00
LUG, SOLDERLESS
1
15
8633700
LEG, HEAVY DUTY 2" DIA. W/ FOOT FLANGE
4
34
88370-01
LABEL, GROUND MARKER
1
16
8422400
#10-24 HX NUT GRN
1
35
1302100
RELAY, SOLID STATE
1
17
8158800
MS RD HD PH 10-24 X 1/2
1
36
21810042
CAPACITOR, ASSY
1
18
5161000
CONNECTOR CABLE ROMEX
1
37
8103400
SCREW, MACH, 6-32 X 1/4" LG.
2
19
22295102
PANEL, FRONT
1
38
1305612
SWITCH, ROCKER 20 AMP
1
20
21828038
BAFFLE, INTERIOR
1
39
8353500
RIVNUT, 8-32 THIN HEAD
10

18
TSHDEF-30Ti (CE)
Item
P/N
Description
Quan
Item
P/N
Description
Quan
1
22295131
WELDMENT, BODY, FRYER 30LB, HD STD
1
22
5161000
CONNECTOR CABLE ROMEX
1
2
21810065
SUPPORT, HEAD WELD ASSEMBLY LS
1
23
22295109
FRONT PLATE, FRYER 30LB, HD STD
1
3
21810265
SUPPORT, HEAD WELD ASSEMBLY RS
1
24
31012-32
BASKET, FULL SIZE, 30H
2
4
21810275
HEAD SUPPOR, OUTSIDE ASSY.
1
25
21828038
BAFFLE, INTERIOR
2
5
21810285
HEAD SUPPORT, INSIDE ASSY.
1
26
1302100
RELAY, SOLID STATE
2
6
8415500
WING NUT 10-32 S/S
6
27
21810042
CAPACITOR, ASSY
2
7
89785-00
BUSHING, 1" SNAP, HEYCO
1
28
8103400
SCREW, MACH, 6-32 X 1/4" LG.
4
8
21810010
FAT CONTAINER AY
2
29
21810040
DOOR ELECTRIC FRYER
1
9
21810150
CONTROL AY. 208/240 °C
2
30
2065852
LOGO, TRI-STAR 3" CAST
1
10
21810096
COVER HEAD
2
31
1305612
SWITCH, ROCKER 20 AMP
2
11
8170700
SCREW, 10-32x1/2, TYPE AB
19
32
43813103
LABEL, WRNG, HOT SURFC
2
12
21810023
BRACKET HANDLE
2
33
43813149
LABEL, WRN HOT SURF (FRNCH)
2
13
21810022
ELEMENT HANDLE
2
34
21810216
LABEL, DIAGRAM EL. TWIN FRYER CE
UNITS
1
14
8141400
8-32 x 1/2 MS
26
35
8861000
LABEL, SPEC
1
15
84104-00
NUT,HEX, 8-32 S/S
8
36
8824200
LABEL, BUTTON POSITION
2
16
22295331
BOTTOM SKIN ASSY, FRYER 30LB, HD CE
1
37
64416801
LABEL, 90 DEG C
1
17
8633700
LEG, HEAVY DUTY 2" DIA. W/ FOOT FLANGE
4
38
29087-42
SKID, 44 X 32 FOR 42" MERCHANDISER
1
18
11141-00
LUG, SOLDERLESS
1
39
29088-42
CARTON, HSC 43.25 X 30.25 X 33.25 275
DW
1
19
8422400
#10-24 HX NUT GRN
1
40
8408300
#8-32 HEX NUT, KEPS, NI
2
20
88370-01
LABEL, GROUND MARKER
1
41
8825300
DECAL, LEG
1
21
8158800
MS RD HD PH 10-24 X 1/2
1
43
8353500
RIVNUT, 8-32 THIN HEAD
18

19
NOTES:

20
TRI-STAR TERMS OF SALE & LIMITED WARRANTY FOR U.S.A. INSTALLATION
TERMS - 1%-10 days, n/30 days subject to credit approval. All accounts past due are subject to 1-1/2% per month service
charge.
FOB - Factory / Santa Ana, CA 92707
PRICES - Prices are subject to change without notice. Prices do not include sales tax. All prices are in U.S. Dollars.
POSSESSION - of this price list does not constitute an agreement or an offer to sell.
NOTE - The company reserves the right, without prior notice, to make changes and revisions in product specifications, design
and material; which in the opinion of the company will provide greater performance, efficiency, and durability.
SHIPMENTS - The Company's responsibility ceases with delivery of goods to the transportation company after receiving a
receipt for them in "Good Order". In case of freight damage, do not refuse shipment, but call agents attention to its condition
and make a careful note of details on freight bill before charges are paid. In case of concealed damages, immediately notify
freight agent in writing (retaining a duplicate copy) notifying them of your intention to file claim, so that they may inspect
shipment and provide necessary forms for filing claim . Retain all packaging and do not remove from delivery site.
RETURNED GOODS - Returned goods are subject to a 20% restocking charge and the cost of reconditioning. Prior to shipping, a
Return Goods Authorization (RA) number must be granted by Tri-Star all returned goods must be shipped freight prepaid.
Shipments without RA number will be refused. Custom units built to buyer specifications may not be returned or canceled.
LIMITED WARRANTY
TRI-STAR warrants its new Product (s) to be free from defects in material and workmanship for a period of one (1) year from
the original date of installation not to exceed 18 months from date of shipment from our factory. Equipment sold and installed
for residential use, or outside the continental United States is excluded from this warranty.
This warranty is limited to Product(s) sold to the original commercial user. The liability of TRI-STAR is limited to, at TRI-STAR's
option, the repair or replacement of any part found by TRI-STAR to be warranted herein. TRI-STAR shall bear the normal labor
charges for repair of replacement to the extent that such repair or replacement is performed within 35 miles of the office of
an authorized service agency, within the continental United States and during regular (straight time) hours. Travel outside of
the 35 miles and any work performed at overtime or weekend rates would be the responsibility of the owner/user. Defective
parts must be returned to TRI-STAR, fright prepaid, for Warranty Inspection.
TRI-STAR assumes no responsibility for any product not installed properly in accordance with the instructions supplied with
the equipment. Any equipment which has been modified by unauthorized personnel or changed from our original design is not
covered under this Warranty. Furthermore, TRI-STAR assumes no obligation for any product which has been subject to
misuse, abuse or harsh chemicals. Normal maintenance as outlined in the instructions is the responsibility of the owner-user
and is not a part of this warranty. * Ninety days on Cast Iron Parts.
Light bulbs, porcelain, and glass components are excluded from this warranty.
Fryers: one year parts and labor, Limited Warranty on the fry tank: 5 years, prorated on stainless steel fry tank. Normal parts
wear and maintenance is also not covered by this warranty. This warranty is in lieu of any other agreement, expressed or
implied, and constitutes the only warranty of TRI-STAR with respect to the products.
This states the exclusive remedy against TRI-STAR relating to the product(s) whether in contract or in tort or under any other
legal, theory, and whether arising out of warranties, representations, instruction, installation or defects from any cause.
TRI-STAR shall not be liable whether in contract or in tort or under any other legal theory, for loss of revenue or profit, or for
any substitute use or performance, or for incidental, indirect, special or consequential damages, or for any other loss or cost of
similar type.
Proper installation, initial check out, air shutter adjustments, or normal maintenance such as lubrication, adjustment or
calibration of controls is the responsibility of the dealer, owner-user or installing contractor and is not covered by this
warranty.
Prices listed in this catalog are in U.S. Dollars. All Prices are subject to change without prior notification. TRI-STAR is not responsible
for printing errors in pricing or specifications.