Star Max 301HLD SERIES Installation And Operation Instructions Manual

®

®

®®®

DEEP FAT

FRYER

MODEL

301HLD SERIES

Installation and

Operation

Instructions

2M-Z6596 Rev. H 6/30/08

301HLD

1

2

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 specifi 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 specifi cations contained in this sheet are subject to change
without notice. While Star Manufacturing 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
specifi 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 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

The Star Service Help Desk

Authorized Service Agent

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 Manufacturing International Inc.

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

2

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
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.

15 days. Be

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:

NATIONAL ELECTRIC CODE AND ALL LOCAL ELECTRIC CODES AND
ORDINANCES AND THE LOCAL ELECTRIC COMPANY RULES AND
REGULATIONS

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

The Model 301HLD is wired at the factory for operation on a single phase power supply
208/240V, 60 Hz.

CAUTION

DO NOT INSTALL WITHOUT FEET.
PLACE THE LAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN AN

AREA VISIBLE TO THE FRYER OPERATOR.

OPERATING INSTRUCTIONS

3

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 element lift handle and pushing

release catch down and holding it there. Lower element. 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 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 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 will

3.

shut off the power. The 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.

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.

4

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.

CAUTION

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.

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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 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.

10 POINT PROGRAM

TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS

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.

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.

Discard fat that tends to bubble excessively

6.

before food is added.

Do not overload baskets-pieces should not

7.
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

Part# 2M-4497-2 12/06 RMS

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.

9

STAR MANUFACTURING INTERNATIONAL INC.

SK1724 Rev C

3/13/2008

MODEL:

301HLD

THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO STAR MFG. INT'L. INC.

NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED.

NOTES:

1. LOOKING TOWARDS REAR

OF ELEMENT CONTROL ASSEMBLY.

2. LOOKING TOWARDS REAR

OF THE SWITCH.

NOTE 1

THERMOSTAT

PILOT LIGHT

HEATING ELEMENT

WIRE NUT (2)

HIGH LIMIT THERMOSTAT

ON-OFF SWITCH (2 POLE)

A

A

E

F

D

C

B

NOTE 2

NOTE: ALL POWER WIRES ARE #12 GAUGE

BLK

WHT

GRN

RATED

WATTAGE

4130

5500 240V

208V

PHASE

SINGLE

22.9

19.9

AMPS

NOMINAL

NEMA PLUG NUMBER 6-30P

CORD:12AWG/3,SJTO 105 C,250V

CORDSET ASSY# E3-301044

ELEMENT HOUSING ASSEMBLY

B

C

D

E

F

1 BLACK

2 WHITE

4 BLACK

3 WHITE

5 BLACK

6 BLACK

10

MODEL:

301HLDS

THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO STAR MFG. INT'L. INC.

NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED.

STAR MANUFACTURING INTERNATIONAL INC.

SK1618 Rev D

12/20/2005

1

2

3

39

4

5

6

7

8

10

9

11

12

13

14

15

16

17

18

19

20

21

22

23

37

36

35

34

33

32

31

30

27

28
29

26

25

24

38

11

PARTS LIST June 30, 2008, Rev H

301HLD Star-Max Electric Counter Fryer

MODEL

Key

Number

1 2A-Z5942 4 LEGS
2 2M-Z6222 1 FACEPLATE (For the Superior Model order part 2M-Z6377)
3 2E-Y5166 1 CIRCUIT BREAKER
4 2D-301007 1 KETTLE ASSEMBLY

5 E3-Y7254 1 PANEL-BACK

6 2C-2555 8 NUT-ACORN
7 E3-Y5940 2 LOWER ELEMENT CLAMP
8 E3-301043 1 HANDLE-CLAMP ASSEMBLY
9 2C-H1578 8 SCREW-8-32X1
10 E3-9280 1 CLAMP-ELEMENT
11 2N-Z2920 1 ELEMENT 5500 WATT
12 E3-9288 2 BUSHING-SPLIT
13 2R-Z1299 1 KNOB-THERM. (For the Superior Model order part 2R-Z6379)
14 E1-Z1390 1 SWITCH GUARD
15 E3-Y7359 1 BRACKET-THERMO
16 2R-9572 1 KNOB-HARRY DAVIE
17 E3-301060-PS 1 RELEASE ROD/PAWL KIT
18 2P-9274 1 SPRING-RELEASE
19 2A-Y1105 2 PIN ROLL
20 2T-Z7268 1 THERMOSTAT
21 E1-7363 4 CLAMP-THERMOSTAT
22 E3-301059 1 PILOT-LIGHT ASSEMBLY
23 2T-Z3209 1 THERMOSTAT-SAFETY
24 2K-Y6764 1 BUSHING-STRAIN
25 E3-301044 1 CORD-ASSEMBLY NEMA 6-30P
26 E3-9262 1 BACK-ELEMENT HOUSING
27 E3-Y1621 1 CLIP-GROUND
28 E3-9270 3 PLATE-ELEMENT SUPPORT
29 E3-9269 4 BEARING, PIVOT
30 E3-7674 2 ANGLE-CAPILLARY
31 2I-9277 1 GASKET
32 E3-9276 1 ARM-PAWL
33 2P-Y3453 4 WIRE-SPACER
34 2P-5737 6 CLIP-CAPILLARY
35 2B-301042 1 BASKET, RIGHT
36 2B-301041 1 BASKET, LEFT
37 E3-301046 1 BOTTOM ASSEMBLY
38 2M-Z7219 1 SIGN-STICKER
39 2M-Z8942 1 LABEL-FRYER BURN WARNING
NI 2M-Z8943 1 WALL SIGN-FRYER WARNINGS

Part

Number

Per
Unit

Description

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