Star 515D Operators Manual

®

®

®®®

DEEP FAT

FRYER

MODEL

515D & 515ED SERIES

Installation and

Operation

Instructions

2M-Z6598 Rev. D 9/30/11

515ED

1

These symbols are intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.

RETAIN THIS MANUAL FOR FUTURE REFERENCE

NOTICE

Using any part other than genuine Star factory supplied parts relieves the
manufacturer of all liability.

Star reserves the right to change specications and product design without

notice. Such revisions do not entitle the buyer to corresponding changes,
improvements, additions or replacements for previously purchased
equipment.

Due to periodic changes in designs, methods, procedures, policies and

regulations, the specications contained in this sheet are subject to change
without notice. While Star International Holdings Inc., Company exercises
good faith efforts to provide information that is accurate, we are not

responsible for errors or omissions in information provided or conclusions

reached as a result of using the specications. By using the information
provided, the user assumes all risks in connection with such use.

MAINTENANCE AND REPAIRS

Contact your local authorized service agent for service or required maintenance.
Please record the model number, serial number, voltage and purchase date in the area below and have it ready when

you call to ensure a faster service.

SAFETY SYMBOL

Model No.

Serial No.

Voltage

Purchase Date

Business

8:00 am to 4:30 p.m. Central Standard Time

Hours:
Telephone: [phone]
Fax: [phone]

E-mail [e-mail]

[e-mail]

[e-mail]

Website: www.star-mfg.com

Service Help Desk

Authorized Service Agent Listing

Reference the listing provided with the unit

or
for an updated listing go to:

Website: www.star-mfg.com
E-mail [e-mail]

Mailing Address: Star International Holdings Inc., Company

10 Sunnen Drive
St. Louis, MO 63143
U.S.A

2

SPECIFICATIONS:
515D Type: 15 lb. ELECTRIC FRYER

208V, 4,319 watts, 20.8 amp
240V, 5,750 watts, 24.0 amp

Approximate weight: installed - 38 lbs (21.3 kg), shipping - 47 lbs (20.9 kg)
Dimensions: 12" - Width, 24" - Depth, 16 3/4" - Height
(30.5 cm - Width, 61 cm - Depth, 42.5 cm - Height)

Clearance to Combustables: 1" from sides and back

515ED Type: 15 lb. ELECTRIC FRYER

208V, 3,455 watts, 16.6 amp
240V, 4,600 watts, 19.2 amp

Approximate weight: installed - 38 lbs (21.3 kg), shipping - 47 lbs (20.9 kg)
Dimensions: 12" - Width, 24" - Depth, 16 3/4" - Height
(30.5 cm - Width, 61 cm - Depth, 42.5 cm - Height)

Clearance to Combustables: 1" from sides and back

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.

Before using your new equipment, read and understand all the instructions & labels
associated with the unit prior to putting it into operation. Make sure all people associated
with its use understand the units operation & safety before they use the unit.

All shipping containers should be checked for freight damage both visible and
concealed. This unit has been tested and carefully packaged to insure delivery of your
unit in perfect condition. If equipment is received in damaged condition, either apparent
or concealed, a claim must be made with the delivering carrier.

Concealed damage or loss - if damage or loss is not apparent until after equipment is
unpacked, a request for inspection of concealed damage must be made with carrier
within 15 days. Be certain to retain all contents plus external and internal packaging
materials for inspection. The carrier will make an inspection and will supply necessary
claim forms.

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 underside of the front edge. It is designed for use on alternating current (AC)
only. It is intended for use by properly trained personnel only.

WARNING
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

3

CAUTION

Proper connections and power supply are essential for efcient performance. Connect six

foot lead in cord to a suitable grounded outlet of the correct voltage. Be sure the switch is

in the off position. The receptacle should match the plug (NEMA conguration of receptacle

is: 6-30R). Four legs are provided and should be installed for ease of cleaning. Level unit
by adjusting the (4) feet which have an adjustment of 1-3/8" (35 mm) for accurate leveling
and perfect line-up with other units.

POWER SUPPLY

Models 515D/515ED are wired at the factory for operation on a single phase 208/240V,
60 HZ power supply.

DO NOT INSTALL WITHOUT FEET PROVIDED.
OPERATING INSTRUCTIONS

PLACE THE LAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN
AN AREA VISIBLE TO THE FRYER OPERATOR.

CLEAN KETTLE BEFORE USING

Take out baskets, push down and hold element catch, located on left side of element
housing, 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 by holding the element lift handle and
pushing the release catch down and holding it there. Lower the element. The fryer is
now ready for use. Add fat. 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 sh 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 it carefully around the elements.

CONTROLS

1. ON/OFF TWO-POLE SWITCH - Located on the front panel is a two-pole switch
which turns power on or off.

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

3. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450° F (230° C), this control
will shut off the power. The heat light light on the control panel will go out. The fat
temperature must cool to 400° F (202.4° C) and the manual reset button located on
the back panel of the control housing must be pressed to restore operation. Should
the hi-limit control activate twice in succession, the primary thermostat should be

checked for malfunction by a qualied service technician.

CAUTION

INAPPROPRIATE USE DUE TO A LACK OF COMMON SENSE MAY RESULT
IN PRODUCT DAMAGE OR PERSONAL INJURY.

4

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, the signal light goes out. Slowly lower half lled

baskets into the fat. Do not overload baskets as this causes foods to be improperly
fried. When moist food is lowered too quickly into hot fat, the fat will foam and spatter
excessively.

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. To turn off
fryer turn the on/off switch to the "off" position.

DRAINING KETTLE

Turn switch to "OFF". Remove baskets. Raise element to the rst 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.

CAUTION

GENERAL MAINTENANCE TIPS

1. DO NOT re empty kettle or with fat or oil beneath the minimum level indicator.

2. DO NOT fry foods in excess of 385°F (196°C).

3. DO NOT overll your fry kettle.

4. DO NOT allow burned crumbs to accumulate.

5. DO melt solid fat or shortening before lling fryer.

6. DO keep kettle lled to capacity at all time.

7. DO use correct fry fats and shortening, and follow temperature
recommendations.

8. DO lter fat and clean fry kettle daily.

DO NOT ATTEMPT TO REMOVE THE KETTLE FILLED WITH HOT OIL.
CONTACTING HOT OIL CAN RESULT IN SEVERE INJURIES OR DEATH.

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.

MAINTENANCE AND REPAIRS

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

5

6

CAUTIONS FOR ALL DEEP FAT FRYERS

NEVER LEAVE AN OPERATING FRYER UNATTENDED

REMEMBER HOT OIL IS DANGEROUS –

RESPECT IT!

WARNING – INSTALLATION

• Locate your fryer in a protected place so
that it cannot be tipped over or knocked
off its support. A mechanical restraint
should be installed to prohibit the fryer
from tipping or moving. Consult your local
codes for allowable methods of restraint.

• Install an automatic re extinguisher over

the fryer and in the exhaust duct.

• Be sure your power supply is installed
properly and in accordance with the local
and national codes.

• Install a shut-off switch or gas valve close
to the fryer. It must turn off the fryer
immediately.

• Failure to add a mechanical restraint can
result in oil splashing out and contacting
the skin, leading to serious injury or death!

WARNING – HOT OIL

• Hot oil is dangerous – Severe burns can
result when hot oil contacts the skin.

• Hot oil is ammable – Keep open ames

away from hot oil and its vapors.

• Never allow water or ice to get in hot oil.

IT CAN EXPLODE!

WARNING - ENVIRONMENT

• Keep your oors clean and free of grease

and all other substances so no one slips
accidentally and contacts the hot fryer.

• Keep areas and lters clean above your

fryers – Oil soiled lint or dust can ignite

easily and ames will spread rapidly.

WARNING – MAINTENANCE

• Have your equipment checked regularly to
insure its safe and properly functioning.

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

WARNING – TRAINING

• Train all personnel to understand the
hazards of hot oil. Instruct them on the
proper action to take if something does
not seem to be acting properly.

• Instruct your personnel on what to do if

there is an oil re. Do not use water on
an oil re! Use only re extinguishers of

the approved type and never direct such

extinguishers so as to blow the oil out of

the oil container.

• Inappropriate use due to a lack of
common sense may result in product
damage or personal injury.

6

CARE OF FAT

In three to six months you may spend as much for fat
as you paid for your kettle. So fat is an item you want
to know all about; how to select it; how to manage it.
The more production you can get from each pound of

fat, the more protable your frying operation will be.

To get a high rate of production per pound of fat you
have to avoid two things. One is early breakdown
and spoilage of the compound so that you have to
throw it away before it does enough work to "earn its
keep." The other is excessive sponging up of fat by
the food being fried.

The main cause of fat breakdown is excessive heat.
On the other hand abnormal absorption is caused by
frying too long at too low temperatures. One answer
to both problems is exact control of heat — so that
fat neither smokes up nor soaks up.

Of course, no fat "keeps" forever. Not only heat, but
air and moisture, salt particles and crumbs of food
work to break it down. But you can slow up fat de­terioration by maintaining proper temperatures and

by draining your kettle, ltering or straining the fat

once or twice a day and by keeping the kettle itself
absolutely clean.

A number of commercial devices and materials are
available to aid in eliminating fat impurities. There are

several excellent models of pressure lters as well
as strainer-type lters, which, if used regularly, will

prolong life of fat.

However, no purication device will renew broken

down or rancid fat or put new life into it. Once you
have allowed fat to break down it becomes unsuitable
for frying — in fact browning is impossible.

In addition to ltration, you can prolong the usefulness

of fat by sweetening it with fresh compound every day

- replacing about 15% of the bulk you started with. If
you do enough frying so that normal absorption of fat
in food amounts to 15% to 20% of the capacity of your
kettle every day - then you can call that your turn-over
food. It means you can add the recommended 15%
of fresh fat without discarding any of the old.

10 POINT PROGRAM

TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS

1. Choose a fat that does not break down quickly.
Hydrogenated shortening, corn, and peanut oils
are less likely to break down under high tempera­tures.

2. Do not fry foods at temperatures above those
recommended. The higher the fat temperature,
the more rapid the rate of fat deterioration. Above
400°F fats quickly deteriorate.

3. During short intervals between frying, turn the
heat down. Do not keep heat on for long
periods between batches.

4. Keep fat clean. Strain or lter daily or at end of

each shift. Add at least 15% fresh fat to your
kettle daily.

5. At least once a day, cool a small amount of fat and

taste it to see if it has picked up foreign avors.

6. Discard fat that tends to bubble excessively be­fore food is added.

7. Do not overload baskets-pieces should not touch
when frying. Shake baskets to prevent food from
sticking together. Fry similar sizes together.

8. Never salt foods directly over fat, salt in fat re­duces its life.

9. Raw, wet foods, such as potatoes and oysters,
should be drained or wiped dry before frying to
extend the life of the frying fat. Have foods to be
fried at room temperature.

10. Keep fat temperatures below smoking point to
minimize frying odors.

7

HANDY FRYING CHART

TIME IN
FOOD COATING PROCEDURE TEMP MINUTES

POTATOES

Standard French Fries Cut in uniform pieces 1/2” 350° 5-7
Blanch Only square the long way 350° 3-1/2
Brown Only 350° 3-1/2
Long Branch Cut in uniform pieces 3/4”
square the long way 350° 7-10
Julienne (shoe string) Cut in uniform pieces 1/8”
to 1/4” square the long way 350° 3-6
Chips Soak in cold running water
until water does not run milky 350° 2-3

CHICKEN

Large Pieces Batter or Some prefer rolling in 325° 9-1l

Small Pieces Breading seasoned our, dipping in egg 340° 7-10

Pre-cooked wash, and frying 350° 3-4

FISH

Fillets (Large) Breading Select llets of uniform 350° 4

Fillets (Small) or Batter size, skin out and dry. 350° 3
Oysters Breading Use Oyster liquor in batter
or Batter or breading 350° 5
Clams Batter 350° 1
Scallops Breading 350° 4
Shrimp Batter Some prefer soaking 1/2 hour
in cold seasoned milk 350° 3
Smelts Breading Cut spinal cord several 350° 4
places to prevent curling

MEATS

Chicken Fried Steak Breading Sever all connecting membranes
at one inch intervals to prevent
curling 360° 3-4
Cutlets Breading 350° 3-4
Chops Breading 340° 3-4
Meat Balls Breading or

rolled in our 340° 4-6

Brains Breading 340° 3-5

VEGETABLES

Asparagus Batter or crumbs Pre-cook in salted water 350° 3

Cauliower Batter or crumbs Pre-cook and separate owers 350° 3

Egg Plant Crumb Breading Peel, cut cross-wise into 1/4”
slices 350° 3
Onions Light batter Slice thin, soak in milk for
two hours 350° 3

FRITTERS

Fruit (bananas, pineapples, apricots, berries) Serve with fruit juice 350° 3-5
Corn Batter Serve with syrup or jelly 350° 3-5
Vegetable (peas, green beans) Serve with tomato cheese sauce 350° 5-8

MISCELLANEOUS

Croquettes Breading 360 3
Chinese Noodles 375 1-2
French Toast 375 1

DOUGHNUTS

Cake 375 1-1/2 - 2
Yeast, raised 375 1

8

10

SOME ITEMS ARE INCLUDED FOR
ILLUSTRATIVE PURPOSES ONLY AND IN

CERTAIN INSTANCES MAY NOT BE AVAILABLE

1

2

4

5

8

7

9

10

11

12

13

22

23

24

25

15

16

17

18

20

23

14

6

28

29

26

27

36

37

31

30

39

3

19

32

33

34

35

38

40

STAR MANUFACTURING INTERNATIONAL, INC.

MODEL 515D & 515ED

SK1600 REV. D 10-31-03

11

PARTS LIST September 30, 2011, Rev. C

MODEL

515D/ED Deep Fat Fryer

Key

Number

1 2A-Z5942 4 4" LEG
2 E1-Y5083 1 PANEL, INSPECTION, SMALL
3 E1-515017 1 BOTTOM ASSEMBLY
4 2M-Z6226 1 FACEPLATE (For Superior models order 2M-Z6375)
5 2E-Y5166 1 CIRCUIT BREAKER
6 E1-115714 1 KETTLE ASSEMBLY COMPLETE
7 2B-115774 1 BASKET-LEFT (4" WIDE)
8 2B-115775 1 BASKER-RIGHT (4" WIDE)
9 2B-Y8847 1 BASKET-LEFT (8" WIDE) (OPTIONAL)
10 2B-Y8846 1 BASKET-RIGHT (8" WIDE) (OPTIONAL)
11 E1-Y5084 1 PANEL-INSPECTION
12 2P-5737 6 CLIP-CAPILLARY TUBE
13 E1-Y5108 1 ROD-CATCH RELEASE
14 2N-Y5168 1 ELEMENT 5750W (208/240V) 515D
2N-Y5169 1 ELEMENT 4600W (208/240V) 515ED, 515EDS
15 E1-115719 1 ELEMENT HANDLE ASSEMBLY
16 E1-Y1669 1 UPPER ELEMENT CLAMP
17 E1-Y1889 1 BRACE-ELEMENT (LONG)
18 E1-Y1890 1 BRACE-ELEMENT (SHORT)
19 E1-7363 1 CLAMP-THERMOSTAT BULB
20 2R-Z1296 1 KNOB-THERMOSTAT
2R-Z6380 1 KNOB-THERMOSTAT 515EDS
21 2I-5659 2 GROMMET-CAPILLARY TUBE
22 2K-Y5093 1 BUSHING-1"
23 E1-515005 1 WIRE HOUSING ASSEMBLY
24 2I-Y5095 1 GASKET-WIRE HOUSING
25 E1-Y5086 1 BACK-WIRE HOUSING
26 E1-Y5090 1 PIVOT BUSHING
27 2I-Y5088 1 GASKET-PIVOT
28 E1-116314 1 SIGNAL LIGHT-POWER ON, WHITE
29 E1-116313 1 SIGNAL LIGHT-HEATING, AMBER
30 E1-Y5109 1 ROD-CATCH
31 2P-7969 1 SPRING
32 2A-7435 1 PIN-COTTER (3/8" LONG)
33 2A-5401 1 PIN-COTTER (3/4" LONG)
34 2T-Z7208 1 THERMOSTAT 375°F
35 2T-Y1668 1 HI-LIMIT./ SAFETY T-STAT
36 2I-Y5097 1 GASKET-ELEMENT HOUSING
37 E1-Y5286 1 BACK-ELEMENT HOUSING
38 2K-Y6764 1 BUSHING-STRAIN RELIEF
39 E3-301044 1 CORD ASSEMBLY
40 2M-Z7219 1 SIGN STICKER

NI 2P-Y3406 2 SPACER-THERMOSTAT BULB (not shown)
NI 2P-Y3453 2 SPACER-SAFETY THERMOSTAT BULB (not shown)
NI 2M-Z8942 1 LABEL-FRYER BURN WARNING
NI 2M-Z8943 1 SIGN-FRYER WARNINGS

Part

Number

Per

Unit

Description and Model Designation

Number

1

IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE

1

INCLUDE MODEL AND SERIAL NUMBER OF

Some items are included for illustrative purposes only and in certain instances may not be available.

Star Manufacturing International, Inc.

12

The foregoing warranty is in lieu of any and all other warranties expressed or implied and constitutes the entire warranty.

FOR ASSISTANCE

Should you need any assistance regarding the Operation or Maintenance of any Star equipment; write, phone, fax or email our Service Department.

In all correspondence mention the Model number and the Serial number of your unit, and the voltage or type of gas you are using.

ALL:
* Pop-Up Toasters
* Butter Dispensers
* Pretzel Merchandisers

(Model 16PD-A Only)

* Pastry Display Cabinets
* Nacho Chip Merchandisers
* Accessories of any kind
* Sneeze Guards
* Pizza Ovens

(Model PO12 Only)

* Heat Lamps
* Pumps-Manual

Visit our Website at: www.star-mfg.com Email: [e-mail]

THOROUGHLY INSPECT YOUR UNIT ON ARRIVAL

This unit has been tested for proper operation before leaving our plant to insure delivery of your unit in perfect condition. However, there are instances in
which the unit may be damaged in transit. In the event you discover any type of damage to your product upon receipt, you must immediately contact the
transportation company who delivered the item to you and initiate your claim with same. If this procedure is not followed, it may affect the warranty status of
the unit.

LIMITED EQUIPMENT WARRANTY

All workmanship and material in Star products have a one (1) year limited warranty on parts & labor in the United States and Canada. Such warranty is limited
to the original purchaser only and shall be effective from the date the equipment is placed in service. Star's obligation under this warranty is limited to the repair
of defects without charge, by the factory authorized service agency or one of its sub-agencies. Models that are considered portable (see below) should be taken
to the closest Star service agency, transportation prepaid.

> Star will not assume any responsibility for loss of revenue.
> On all shipments outside the United States and Canada, see International Warranty.
* The warranty period for the JetStar six (6) ounce & Super JetStar eight (8) ounce series popcorn machines is two (2) years.
* The warranty period for the Chrome-Max Griddles is ve (5) years on the griddle surface. See detailed warranty provided with unit.
* The warranty period for Teon/Dura-Tec coatings is one year under normal use and reasonable care. This warranty does not apply if damage occurs to

Teon/Dura-Tec coatings from improper cleaning, maintenance, use of metallic utensils, or abrasive cleaners, abrasive pads, product identiers and

point-of-sale attachments, or any other non-food object tha comes in continuous contact with the roller coating. This warranty does not apply to the
“non-stick” properties of such materials.

> This warranty does not apply to "Special Products" but to regular catalog items only. Star's warranty on "Special Products" is six (6) months on parts

and ninety (90) days on labor.

> This warranty does not apply to any item that is disassembled or tampered with for any purpose other than repair by a Star Authorized Service Center or

the Service Center's sub-agency.

> This warranty does not apply if damage occurs from improper installation, misuse, wrong voltage, wrong gas or operated contrary to the Installation and

Operating instructions.

> This warranty is not valid on Conveyor Ovens unless a "start-up/check-out" has been performed by a Factory Authorized Technician.

PARTS WARRANTY

Parts that are sold to repair out of warranty equipment are warranted for ninety (90) days. The part only is warranted. Labor to replace the part is chargeable to
the customer.

SERVICES NOT COVERED BY WARRANTY

PORTABLE EQUIPMENT

Star will not honor service bills that include travel time and mileage charges for servicing any products considered "Portable" including items listed below.
These products should be taken to the Service Agency for repair:

1. Travel time and mileage rendered beyond the 50 mile radius limit

2. Mileage and travel time on portable equipment (see below)

3. Labor to replace such items that can be replaced easily during a daily cleaning
routine, ie; removable kettles on fryers, knobs, grease drawers on griddles, etc.

4. Installation of equipment

5. Damages due to improper installation

6. Damages from abuse or misuse

7. Operated contrary to the Operating and Installation Instructions

8. Cleaning of equipment

9. Seasoning of griddle plates

10. Voltage conversions

11. Gas conversions

12. Pilot light adjustment

13. Miscellaneous adjustments

14. Thermostat calibration and by-pass adjustment

15. Resetting of circuit breakers or safety controls or reset buttons

16. Replacement of bulbs

17. Replacement of fuses

18. Repair of damage created during transit, delivery, &
installation OR created by acts of God

* The Model 510FD Fryer.
* The Model 526TOA Toaster Oven.
* The Model J4R, 4 oz. Popcorn Machine.
* The Model 518CMA & 526CMA Cheese Melter.
* The Model 12MC & 15MC & 18MCP Hot Food Merchandisers.
* The Model 12NCPW & 15NCPW Nacho Chip/Popcorn Warmer.
* All Hot Dog Equipment except Roller Grills & Drawer Bun Warmers.
* All Nacho Cheese Warmers except Model 11WLA Series Nacho Cheese Warmer.
* All Condiment Dispensers except the Model HPD & SPD Series Dispenser.
* All Specialty Food Warmers except Model 130R, 11RW Series, and 11WSA Series.
* All QCS/RCS Series Toasters except Model QCS3 & RCS3 Series.
* All Fast Steamer Models except Direct Connect Series.

9