Star 515D Series, StarMax 515D Series, StarMax 515ED Series Installation And Operation Instructions Manual

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®

®®®

DEEP FAT

FRYER

MODEL

515D & 515ED SERIES

Installation and

Operation

Instructions

2M-Z6598 Rev. C 9/13/10

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] Local [phone]
Fax: [phone] Local [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]
Telephone: [phone] Local [phone]

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
materials for inspection. The carrier will make an inspection and will supply necessary
claim forms.

15 days. Be certain to retain all contents plus external and internal packaging

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

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.

CAUTION

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.

. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450° F (230° C), this control

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will shut off the power. The heat light light on the control panel will go out. The fat
temperature
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.

must cool to 400° F (202.4° C) and the manual reset button located on

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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.

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

3. DO NOT overll your fry kettle.

DO NOT allow burned crumbs to accumulate.

4.

DO melt solid fat or shortening before lling fryer.

5.

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

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

DO lter fat and clean fry kettle daily.

8.

385°F (196°C).

CAUTION

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.

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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 fi 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 fl ammable – Keep open fl 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 fl oors clean and free of grease and
all other substances so no one slips
accidentally and contacts the hot fryer.

• Keep areas and fi lters clean above your fryers
– Oil soiled lint or dust can ignite easily and
fl 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 fi re. Do not use water on
an oil fi re! Use only fi re extinguishers of
the approved type and never direct such
extinguishers so as to blow the oil out of
the oil container.

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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

n food amounts to 15% to 20% of the capacity of your

i
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.

Do not overload baskets-pieces should not touch

7.
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.

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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

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2M-4497-2 12/06

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

FOR ASSISTANCE

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

THOROUGHLY INSPECT YOUR UNIT ON ARRIVAL

LIMITED EQUIPMENT WARRANTY

PARTS WARRANTY

SERVICES NOT COVERED BY WARRANTY

PORTABLE EQUIPMENT

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

9

10

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PARTS LIST September 13, 2010, 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
35 2T-Y1668 1 SAFETY THERMOSTAT
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.

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