Star 115DLKT Operators Manual

Star
Manufacturing
International Inc.

10 Sunnen Drive
St. Louis, MO 63143

Phone: [phone]
FAX: [phone]

DESIGNER SERIES

INSTALLATION &

OPERATING

INSTRUCTIONS

2M-7555 Rev. A 5/15/96

COUNTER GAS FRYERS

MODELS 115D SERIES

AND 116C SERIES

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GENERAL INSTALLATION DATA

CAUTION

This equipment is designed and sold for
commercial use only by personnel trained and
experienced in its operation and is not sold for
consumer use in and around the home nor for
use directly by the general public in food service
locations. For equipment to be used by the
general public, please contact the factory.

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 the equipment.

This fryer is equipped for the voltage and wattage
indicated on the nameplate mounted on the
lower right corner of the element housing. It is
designed for use on alternating current (AC) only.
It is intended for use by properly trained
personnel only.

CAUTION

For your protection we recommend that a qualified
electrician install this appliance. He should be
familiar with electrical installations, and all electrical
codes. Proper connections and power supply are
essential for efficient performance. The external
wiring should be in conduit or an approved type of
flexible cable suitable for operation at 90° C (194°
F) and of a proper size to carry the load. The
supply circuit should be properly fused and
equipped with a means of disconnection, as
required by local electrical code. THE BODY OF
THE APPLIANCE SHOULD BE GROUNDED, DO
NOT GROUND TO A GAS SUPPLY LINE. Four
adjustable leg extensions are provided and should
be installed for ease of cleaning. Level unit by
adjusting the (4) feet which have an adjustment of
1" (25.4 mm) for accurate leveling and perfect line­up with other units.

LOCKING STRIPS

Grease tight locking strips are available to join this
appliance to any other Designer Series units to
form a solid bank. Specify which models are to be
banked and their order in the line-up when
ordering strips.

POWER SUPPLY

Models 115D and 115DL are wired at the factory
for operation on a single phase power supply. The
models 116C and 116CL are wired for operation
on a three phase power supply. For specific wiring,
check the wiring diagram.

DO NOT CONNECT TO DIRECT
CURRENT (DC)

The installation of the appliance should conform
to the:

NATIONAL ELECTRIC CODE AND ALL

LOCAL ELECTRIC CODES AND ORDINANCES

AND THE LOCAL ELECTRIC COMPANY

RULES AND REGULATIONS

CONNECTIONS OF FRYERS TO
VENTILATOR FIRE DETECTION OR
EXTINGUISHING SYSTEM

Star has manufactured this fryer to be not only one
of the most efficient fryers made, but the safest.
The unit is equipped with a terminal block (see
enclosed wiring diagram) for tying into a fire
detection system. This terminal is located at the
rear of the unit in the area of the power connection
point.

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CONNECTIONS OF FRYERS (Cont'd)

Models 116C and 116CL
To connect to the terminal block, remove the
jumper and connect leads from the terminal block
to a normally closed switch which is tied into the
fire detection system of the ventilator hood. The
switch in the detector system should be capable of
handling 240 Volts and a minimum of 5 Amperes.
DO NOT connect these leads into a voltage
source. The voltage is supplied by the fryer.

Models 115D and 115DL
Connect leads to terminal block from a normally
open switch which is tied into the fire detection
system of the ventilator hood. The switch in the
detector system should be capable of handling 240
Volts at 1 Ampere. DO NOT connect these leads
into a voltage source. The voltage is supplied by
the fryer.

OPERATING INSTRUCTIONS

CONTROLS

A. ON/OFF TWO-POLE SWITCH

Located on the front panel is a two-pole
switch which turns power on or off. An
indicator light (Power On) is located on the
control housing.

B . THERMOSTAT CONTROL

Located on the Control Housing, this control
allows you to select the desired frying
temperature. A signal light "Heating" indicates
when the element is on. When the light goes
off, the desired temperature has been
reached.

C. HI-LIMIT THERMOSTAT - Should fat

temperatures reach 450° F (230° C), this
control will shut off the power. Both lights on
the control panel will go out. The fat
temperature must cool to 400° F (202.4° C)
and the circuit breaker switch located on the
front panel must be reset. Should the
hi-limit control activate twice in succession,
the primary thermostat should be checked for
malfunction by a qualified service technician.

CLEAN KETTLE BEFORE USING

Take out baskets, push and hold element catch, lift
up on element lift handle until elements lock in a
vertical position, and remove kettle. The kettle can
be cleaned in a sink like any other pot or container.

ADDING FAT

Replace kettle and swing the element down,
making fryer ready for use. Add fat - 12" fryers
have a 15 lb. fat capacity, 24" fryers have a 30 lb. fat
capacity. A fat level line on the rear of the kettle
will guide you in determining the minimum cold fat
level. A higher fat level can be used when frying
bulky foods, such as chicken or fish cakes. The fat
level should be chosen carefully so that the foaming
action of the fat does not spill out of the kettle. If
solid shortening is used, pack carefully around the
elements.

FRYING

After fat has been added, turn the switch on and set
the thermostat at 200° F (92.4° C). After the fat
has melted, turn the thermostat to the desired
setting. Included in this instruction booklet is a
frying chart and some helpful hints on fat use. After
the selected fat temperature has been reached,
slowly lower half filled baskets into the fat. Do not
overload baskets as this causes foods to be
improperly fried.

Fryers with Bell Timers - After baskets have been
lowered, set timers to desired time. If frying time
is less than 2 minutes, turn timer beyond 5 minutes
then back to desired time.

Fryers with Automatic Basket Lifts - Turn timer dial
to desired frying time. To lower baskets, push in
on center buttom timer. After selected frying time
has elapsed, baskets will raise automatically. The
timer dial need not be reset unless a different frying
cycle is desired.

NOTE: The baskets may be raised before the end
of the frying cycle by turning the timer to "0".

3

NOTE: Baskets should be allowed to drain after
frying cycle. The kettle handles serve as basket
hangers.

IDLING

During idle periods turn thermostat control to
approximately 200° F (92.4° C). The fast recovery
fryers can be brought up to frying temperature in a
matter of minutes. Lowering the temperature
during idle periods saves energy costs and prolongs
fat life.

DRAINING KETTLE

Turn switch to "OFF" and allow fat to cool. Raise
element to the first stop and allow to drain. Raise
the element to the vertical position and siphon the
oil out of the kettle. DO NOT ATTEMPT TO
REMOVE THE KETTLE FILLED WITH HOT OIL.
If you do not have a siphon, order one from your
dealer or dip the oil out and strain into a container.
After oil has been removed, remove the kettle and
clean.

MAINTENANCE AND REPAIRS

Contact the factory or one of its representatives or
a local service company for service or maintenance
if required.

ACCESS TO MOTOR FUSE (Units with
Automatic Lift)

1. Remove basket lifting hood.

2. Pivot up electrical element and lock in vertical
position.

3. Remove kettle.

4. Remove drip panels located in the kettle
opening.

5. The fuse holder is located on a fuse box at the
front of the opening.

CLEANING THE EXTERIOR

The exterior surfaces can be cleaned by regularly
wiping with a soft cloth. Any discoloration can be
removed with a non-abrasive cleaner.

RETAIN THIS MANUAL FOR FUTURE REFERENCE
Part No. 2M-7555 Rev. A 5/15/96

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CAUTIONS FOR ALL DEEP FAT FRYERS

NEVER LEAVE AN OPERATING FRYER UNATTENDED

REMEMBER HOT OIL IS DANGEROUS - RESPECT IT!

1. Hot oil is dangerous - Severe burns
can result when hot oil contacts the
skin.

2. Locate your fryer in a protected place
so it cannot be knocked over or off its
support.

3. Keep your floors clean and free of
grease so no one slips accidentally
and contacts the hot fryer .

4. Hot oil is flammable - Keep open
flames away from it and its vapors.

5. Keep areas and filters clean above
your fryer - Oil soaked lint or dust
can ignite easily and flames will
spread rapidly .

8. If your fryer starts to smoke or boil
abnormally , cut off the energy supply
immediately and determine the reason
for the smoking or boiling before
attempting to use it again.

9. Be sure your energy supply is
installed properly and in accordance
with the local and national codes.
There should be a convenient switch
or gas valve, readily available, close
to the fryer for such a shut-off
procedure.

10.See that all of your help understand
the hazards of hot fat. Instruct them
on the proper action to take if
something does not seem to be acting
properly.

6. Install an automatic fire extinguisher
over the fryer and in the exhaust duct.

7. Have your equipment checked
regularly to insure its safe and proper
functioning.

11.Instruct your personnel on what to
do if there is a fat fire. Do not use
water on an oil fire! Use only fire
extinguishers of the approved type
and never direct such extinguishers
so as to blow the oil out of the oil
container.

12.Never allow water to get in hot fat.

It can explode!

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