Star 530F Operators Manual

Star
Manufacturing
International Inc.

10 Sunnen Drive
St. Louis, MO 63143

Installation

and
Operating
Instructions

2M-Y8967 Rev. C 01/06/05

Phone: [phone]
FAX: [phone]

DEEP FAT FRYER

MODEL 530F

1

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.

For your protection we recommend that a
qualifi ed electrician install this appliance. He
should be familiar with electrical installations,
and all electrical codes. Proper connections
and power supply are essential for effi cient
performance. The external wiring should
be in conduit or an approved type of fl exible
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 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" (34.92 mm)
for accurate leveling and perfect line-up with
other units.

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

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

POWER SUPPLY

The Model 530F is wired at the factory for
operation on a three phase power supply.
For specifi c wiring, check the wiring diagram.

OPERATING INSTRUCTIONS

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. 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 fi 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 carefully around the elements.

2

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 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 qualifi ed service technician.

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 fi lled baskets into the
fat. Do not overload baskets as this causes foods
to be improperly fried.

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". Raise element to the fi 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.

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.

RETAIN THIS MANUAL FOR FUTURE
REFERENCE
Part No. 2M-Y8967 Rev. C
01/06/05

3

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 fl oors clean and free of
grease so no one slips accidentally
and contacts the hot fryer.

4. Hot oil is fl ammable - Keep open
fl ames away from it and its vapors.

5. Keep areas and fi lters clean above
your fryer - Oil soaked lint or dust
can ignite easily and fl ames will

spread rapidly.

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

7. Have your equipment checked

regularly to insure its safe and proper

functioning.

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.

11. Instruct your personnel on what to
do if there is a fat 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.

12. Never allow water to get in hot fat.

It can explode!

4

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 profi 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, fi 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 fi lters as well as
strainer-type fi lters, which, if used regularly will prolong
life of fat.

However, no purifi 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 fi 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 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
ternperatures.

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 fi 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

fl 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.

5

HANDY FRYING CHART

TEMP TIME IN
FOOD COATING PROCEDURE OF 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 fl our, dipping in egg 340 7-10
Pre-cooked wash, and frying 350 3-4

FISH

Fillets (Large) Breading Select fi 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 fl our 340 4-6
Brains Breading 340 3-5

VEGETABLES

Asparagus Batter or crumbs Pre-cook in salted water 350 3
Caulifl ower Batter or crumbs Pre-cook and separate fl 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, Serve with fruit juice 350 3-5
apricots, berries) sauce
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

6

Visit our Website at: www.star-mfg.com Email: [e-mail] For Fax-On-Demand Literature: [phone]

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 series six (6) ounce popcorn machines is two (2) years.
* The warranty period for the Chrome-Max Griddles is five (5) years on the griddle surface. See detailed warranty provided with unit.
* The warranty period for Teflon/Dura-Tec coatings is one year under normal use and reasonable care. This warranty does not apply if damage occurs to

Teflon/Dura-Tec coatings from improper cleaning, maintenance, use of metallic utensils, or abrasive cleaners. 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

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
16 . Replacement of bulbs

17. Replacement of fuses
18 . Repair of damage created during transit, delivery, &

installation OR created by acts of God

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:

* The Model 510F Fryer.
* The Model 526TO Toaster Oven.
* The Model J4R, 4 oz. Popcorn Machine.
* The Model CFS Series Food Steamer.
* The Model 526WO Warming Oven.
* The Model 518CM & 526CM 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 CSD, HPD, & SPD Series Dispenser.
* All Specialty Food Warmers except Model 130R, 500, 11RW Series, and 11WSA Series.

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
* Pastry Display Cabinets
* Nacho Chip Merchandisers
* Accessories of any kind
* Sneeze Guards
* Pizza Ovens
* Heat Lamps
* Hot Cups
* Pumps

Part# 2M-4497-2 11/03 RB

MN

-

RELEASED

FOR PRODUCTION

X

Y

Z

2

7

4

1

11

16

15

14

13

10

23

2312

24

1

77

3

5

6

24

18

17

13

14

15

16

15

14

13

17

13

14

A

B

C

D

E

F

J

I

H

G

CONTACTOR (THERMOSTAT)

CONTACTOR (SAFETY THERMOSTAT)

TERMINAL BLOCK (SUPPLY)

TERMINAL BLOCK (FIRE SYSTEM)

HANDLING 240V AT 13 V.A.

CIRCUIT BREAKER

THERMOSTAT

SAFETY THERMOSTAT

SIGNAL LIGHT (POWER ON)

SIGNAL LIGHT (HEATING)

ELEMENT (3) [3.83 KW EACH AT 240V]

A

B

C

D

E

F

G

H

I

J

9

15

3

ELEMENT HOUSING ASSY.

FRONT PANEL

BACK ELECTRICAL COMPARTMENT

VOLTAGE

THREE PHASE SINGLE PHASE

RATED WATTAGE

NOMINAL AMPS PER LINE

208 220 240 208 240

XYZXYZXYZ

8640 9660 11500 8640 11500

24 24 24 25.4

27.7

25.4 25.4

27.7 27.7

XZ

,

X

,

Z

41.5 47.9

FOR SUPPLY CONNECTIONS USE #8 AWG OR LARGER

SUPPLY CONNECTIONS

6 AWG 6 AWG

NOTE: FOR POWER SUPPLY CONNECTIONS USE COPPER WIRE

SUITABLE FOR AT LEAST 90° C. (194° F)

WIRE SIZES:

KEYS 1, 3, 5, 11, 13, 14, 15, GR - #14 GA.

KEYS 2, 4 - #12 GA.

KEYS 7 - #16 GA.

ALL OTHER INTERNAL WIRING IS #18 GA.

G

X

Y

Z

2

5

1

4

3

Y

Z

1

X

2

5

3

IF ONE PHASE IS GROUNDED

SINGLE PHASE WIRING

THREE PHASE WIRING

CONNECT HERE

4

FRAME GROUND

~~530F,530FD

SK 1288

WIRING DIAGRAM

10/20/93BN

10 SUNNEN DRIVE ST. LOUIS, MO 63143

STAR MFG. INTERNATIONAL, INC.

12

A

B

B

A

21

MATERIAL

DR. CK. DATE

FINISH

MODEL NO.

TITLE

PART NO.

LIMITS UNLESS OTHERWISE NOTED

FRACTIONS 1/64 DECIMALS .005

CHANGES LTR DATE CHANGE DR

A

3/10/95

#12 WIRE WAS #6 BN

B

05/05/03

ADDED 530FD DWD

8

4

10

15

16

16

8

17

3

2

1

5

6

7

13

21

12

11

14

18

18

18

25

23

22

31

33

35

37

36

29

27

38

24

26

34

30

32

9

9

28

19

20

39

37

STAR MANUFACTURING INTERNATIONAL, INC.

MODEL 530F

208/240V

SK 1301 12/21/93 DR: BN

9

PARTS LIST EFFECTIVE

2P-5737 4 Clip-Capillary

E1-7363 2 Bulb Clamp

2I-5659 2 Grommet-Capillary

2P-Y3406 2 Wire Spacer, Hi-Limit Bulb

2P-Y3453 2 Wire Spacer, Thermostat Bulb

08/12/13 BBE

01/06/05

530F 30 Pound Deep Fat Fryer

MODEL

Number

Key

Number

1 E1-Y7820 1 COVER-ELEMENT HOUSING
2 2T-Y1668 1 THERMOSTAT, SAFETY
3 2A-Y7817 1 ROD, LOCKING - LT.
4 2A-Y7816 1 ROD, LOCKING - RT.
5 E1-530056 1 LINK ASSEMBLY
6 E1-Y7819 1 BRACKET
7 E1-530055 1 CRANK ASSEMBLY
8 2A-Y7818 1 RELEASE ROD - LOCKING
9 E1-Y7814 2 COVER
10 E1-530054 1 SUPPORT HOUSING - LT.
11 E1-116313 1 SIGNAL LIGHT ASSEMBLY (HEATING)
12 2R-Z1298 1 KNOB, THERMOSTAT
13 E1-116314 1 SIGNAL LIGHT ASSEMBLY (POWER ON)
14 2T-Z7208 1 THERMOSTAT, ROBERTSHAW-K
15 E1-530053 1 SUPPORT HOUSING - RT
16 2I-Y7815 2 GASKET
17 E1-530052 1 ELEMENT HOUSING ASSEMBLY
18 2N-Y8416 3 ELEMENT, 3840 W - 240V
19 E1-Y1641 1 CLAMP, ELEMENT-UPPER
20 E1-116320 1 ELEMENT HANDLE ASSEMBLY
21 2B-Y8847 1 BASKET-LEFT
22 2B-Y8846 1 BASKET-RIGHT
23 E1-116316 1 KETTLE ASSEMBLY - COMPLETE
24 2R-8229 1 KNOB SHIELD
25 E1-Y7798 1 PANEL-FRONT
26 E1-Y7796 1 BODY-TOP
27 2E-Y8493 1 SWITCH-2 POLE, 5 AMP.
28 E1-Y7799 1 PANEL-REAR
29 2R-Y5092 4 BLACK PLASTIC LEG
30 2C-Y7565 4 NUT, CAGE 3/8-16
31 E1-Y7797 1 BOTTOM
32 E1-Y8928 1 BOX, OUTLET-REAR
33 E1-Y8927 1 WIREWAY
34 E1-Y7801 1 BOX, OUTLET
35 E1-Y7800 1 WALL-CONTACTOR
36 E1-Y6241 1 CONTACTOR BOARD
37 2E-Y6240 2 CONTACTOR - 3 POLE 208/240V
38 2E-Y1654 1 BLOCK-TERMINAL (FIRE SYSTEM)
39 2E-Y2849 1 BLOCK-TERMINAL (SUPPLY)

Part

Number

Per

Unit

Description

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.

10