Star Max 404F, 630FF, 615FF Installation And Operation Instructions Manual

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DEEP FAT

FRYER

MODEL

404F

615FF 630FF

Installation and

Operation

Instructions

2M-Z15997 Rev. - 5/30/2012

615FF

630FF

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: (314) 678-6303 Fax: (314) 781-2714

E-mail Parts@star-mfg.com

Service@star-mfg.com

Warranty@star-mfg.com

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 Service@star-mfg.com

Mailing Address: Star International Holdings Inc., Company

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

CAUTION

Specications

Model BTU

404F 24,000 615FF 30,000 64 lbs 75 lbs 630FF 70,000 1/2” (2cm) 110 lbs 118 lbs 24”

N.P.T. Gas

Connection

3/8” (1cm)

Weight Dimensions

Installed Shipped Width Depth Height

64 lbs 73 lbs

12”

24” 25 5/8”

25 1/8” 23 3/8”

GENERAL INSTALLATION DATA

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

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.

CAUTION

The installation of the Appliance should conform to the NATIONAL FUEL GAS CODE "ANSI Z223.1 - LATEST EDITION" AND ALL LOCAL GAS COMPANY RULES AND REGULATIONS.

IN CANADA INSTALLATION SHALL BE IN ACCORDANCE WITH THE CURRENT CAN/ CGA-B149.1 NATURAL GAS INSTALLATION CODE OR CAN/CGA-B149.2 PROPANE INSTALLATION CODE AND LOCAL CODES WHERE APPLICABLE.

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 appliance and control valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSIG (1.034 ATM). This appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than

1/2 PSIG (1.034 ATM). For your protection, we recommend a qualied installing agency install this

appliance. They should be familiar with gas installations and your local gas requirements. In any

case, your gas company should be called to approve the nal installation. In addition, there should be

posted, in a prominent location, detailed instructions to be followed in the event the operator smells gas. Obtain the instructions from the local gas supplier.

FRYER SHOULD BE RESTRAINED TO PREVENT TIPPING WHEN INSTALLED TO AVOID SPLASHING OF HOT LIQUID. USE ADEQUATE TIES WHEN INSTALLING THE FRYER.

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

CAUTION

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. KEEP THE APPLIANCE AREA CLEAR AND FREE FROM COMBUSTIBLES.

AIR SUPPLY

Provisions for adequate air supply must be provided.

AIR INTAKES IN BOTTOM

Make certain that the air intake opening in the bottom of the appliance is not obstructed. It is essential for proper combustion and operation of the appliance.

CAUTION

DO NOT USE SPACE UNDER FRYER FOR STORAGE

LEVELING UNIT

Level unit by adjusting the (4) feet.

DO NOT INSTALL WITHOUT FEET PROVIDED.

CLEARANCE

Clearances from combustible and non-combustible material must be a minimum of 48" from the top of the appliance and 6" from the sides and back. Adequate clearance should also be provided

for proper operation and servicing.

EXHAUST CANOPY

It is essential that facilities be provided over the fryer to carry off fumes and gases.

This unit is not to be connected to a ue or stack for exhaust purposes.

GAS PIPING

Gas piping shall be new, clean and of such size and so installed as to provide a supply of gas

sufcient to meet the full gas input of the appliance. If the appliance is to be connected to existing

piping, it shall be checked to determine if it has adequate capacity. Joint compound (pipe dope) shall be used sparingly and only on the male threads of the pipe joints. Such compounds shall be resistant to the action of L.P. gases.

WARNING: Any loose dirt or metal particles which are allowed to enter the gas lines on the appliance will damage the automatic valve and affect its operation. When installing this appliance, all pipe and ttings must be free from all internal loose dirt. Do not remove the seal until actual connection is made to the gas supply line.

CONNECTING GAS SUPPLY LINE

The gas inlet on this appliance is sealed at the factory to prevent entry of dirt. Do not remove this seal until actual connection is made to the gas supply line. Each unit is supplied with a

gas pressure regulator adjusted for use with the gas specied on the nameplate. To connect

gas supply, attach pipe nipple provided with unit. For pressure requirements and adjustment of regulator, see GAS PRESSURE REGULATOR.

MANUAL SHUT OFF VALVE

A manual shut off valve should be installed upstream from the union and within six feet of the appliance.

CHECKING FOR GAS LEAKS

Soap and water solution or other material acceptable for the purpose of locating gas leaks shall be used. MATCHES, CANDLES, FLAME OR OTHER SOURCES OF IGNITION SHALL NOT BE

USED FOR THIS PURPOSE.

GAS PRESSURE REGULATOR

Adjust Pilot

IL2268

The regulator is factory set as specied on the rating plate. If it should be necessary to check the

manifold pressure, remove the 1/8" pipe plug from the top part of the burner manifold and attach a pressure gauge. To adjust gas pressure, unscrew cap from pressure regulator on control valve and turn screw to the right to increase and left to decrease the gas pressure to its proper setting. Replace cap. Manifold Pressure should be no more than 9" water column for LP gas or 3 1/2" for natural gas.

LIGHTING INSTRUCTIONS

1. Wait 5 minutes before relighting pilot.

2. Open front door.

3. Turn thermostat to "OFF" position.

4. Turn valve knob to "PILOT." Push knob in completely. Light pilot through opening on front of unit. Hold button in for sixty seconds or until pilot remains lit.

5. Check if drain valve is in closed position.

6. Add liquid fat as required.

7. Turn valve knob to "ON." Set thermostat to desired temperature.

8. To turn all gas off to valve control and to pilot, turn valve knob to "OFF" position (complete shutdown).

TO ADJUST PILOT

1. Open the front door panel.

2. Turn the adjustment screw to the right or left to

decrease or increase pilot ame. (Flame must surround

thermocouple tips by approximately 1/2" (1.2cm).)

THERMOSTAT RECALIBRATION

1. To determine whether or not the thermostat should be recalibrated, use an accurate thermometer located approximately in the center of the kettle with the bulb 1" (2.4cm) below the top of the fat.

2. Set thermostat to 350°F (177° C) and check the thermometer reading when burner ame goes

off. Temperature should be approximately 5°F (3°C) less than the thermostat dial setting.

3. If not:

a. Without disturbing thermostat, pull knob forward and remove from shaft. b. Turn screw in center of shaft clockwise to decrease temperature or counterclockwise

to increase temperature. NOTE: 1/4 turn of this screw will result in a change of approximately 30°F (17°C).

c. Replace knob.

4. Repeat steps 1, 2 and 3 until correct.

HIGH LIMIT THERMOSTAT

These units are equipped with a manual reset high temperature limit type thermostat. This thermostat will shut off the electric current to the magnetic gas valve, which shuts off the gas if the fat temperature reaches 450° F (232° C). The fryer will not operate until the red reset button is pushed in. Should the high temperature limit thermostat operate, the temperature regulating thermostat should be checked for malfunctions. The high limit thermostat is located inside the fryer to your right and can be reached when the door is open.

DO NOT REMOVE FEET! DO NOT HEAT AN EMPTY KETTLE.

CAUTION

HOT FAT IS POTENTIALLY DANGEROUS. DO NOT COME IN DIRECT CONTACT WITH HOT FAT.

OPERATING INSTRUCTIONS

1. CLEAN KETTLE thoroughly before using. Remove baskets and crumb tray. Clean protective oil from interior of kettle with warm water & mild detergent. Drain through valve in bottom and

rinse thoroughly with clear water and dry completely before lling with oil.

2. DRAIN VALVE - Make certain it is closed before adding fat.

3. ADD FAT -

Model 615FD/630FD - A fat level line on the rear of the kettle will guide you in determining the

minimum fat level (12" fryers have a 15 lb. (6.8kg) fat capacity, 24" fryers have a 30 lb. (13.6kg) fat capacity). If solid fat is used, pack the solid fat carefully to the sides and bottom of the kettle before turning the temperature control knob to the "ON" position.

Model 404D - Keep level of fat 2" (5cm) above tubes. Kettle holds approximately 18 lbs. (8.2kg)

of fat. If solid fat is used, melt the solid fat before lling the fryer. Never attempt to use solid shortening to ll kettle.

A higher fat level can be used when frying bulky foods, such as chicken or sh cakes. The level

should be chosen carefully so that the foaming action does not spill out of the kettle.

4. Turn the valve knob to "ON" position.

5. TEMPERATURE CONTROL - The thermostat is a combination switch and heat control. The "OFF" position will turn off the electric current which closes the gas valve. With the fat in the kettle (Note: On models 615FD/630FD, solid fat must be carefully packed to the sides and bottom of the kettle) turn the thermostat knob to 200° F (93°C).

6. CRUMB TRAY Model 615FD/630FD - Place the crumb tray in the kettle when the fat has melted.

BASKET RACK Model 404D - Place the rack before adding fat.

7. Turn the thermostat knob to the desired frying temperature. DO NOT FRY MORE FOOD PER BATCH THAN YOU CAN FRY EFFICIENTLY - Too much food per batch causes excessive temperature drop, wastes fat, and nothing is gained in capacity.

8. LOWERING BASKET - When the fat has reached the proper temperature, lower the basket and food slowly into the fat. When moist food is lowered too quickly into hot fat, the fat will foam and spatter excessively.

9. DRAIN - After the food has nished frying, raise the baskets and hang them on the handles of the kettle. Allow excess fat to drain back into the kettle.

10. IDLING - During idle periods, lower the temperature setting of the thermostat to approximately 200° F (93°C). It is not necessary to maintain full cooking temperature during idle periods, for the fat can be reheated quickly to the desired temperature. This procedure will result in longer fat life and less gas consumption.

NOTE: See the Handy Frying Chart for recommended temperature and time required to properly fry various foods as well as procedures and coating suggestions.

11. TO TURN THE FRYER OFF - Turn the thermostat dial knob counterclockwise to the "OFF" position. The pilot will remain lit.

12. STRAINING FAT - Wait until fat is warm before straining fat. Slip lter bag over end of drain valve nipple and tie in place with a bow knot so it will not slide off. Place a receptacle under bag and slowly open drain valve. When the kettle is empty, use a small pot to pour hot oil vigorously around sides, tubes and bottom of kettle to wash out crumbs, etc. Continue to pour until all

crumbs, etc. are washed into lter bag. Remove lter bag and wash for next use. Close drain

valve, and pour fat back into kettle.

13. TO DRAIN KETTLE - Turn thermostat dial to the "OFF" position. Remove baskets. Drain fat from kettle only when fat is warm and liquid. A cold fryer heated up will not drain properly. Use a stick, if necessary, to stir up cold fat in bottom of kettle. Remove crumb tray.

14. CLEANING THE EXTERIOR - The exterior surfaces can be kept clean and attractive by regularly wiping with a clean soft cloth. Any discoloration can be removed with a non-abrasive cleaner.

15. REASSEMBLING - After the kettle has been cleaned and the fryer body wiped off, replace crumb tray.

16. OVERNIGHT SHUTDOWN - Turn knob on combination control to the "PILOT" position. This will maintain the safety pilot and also prevent any gas from reaching the main burner. To activate unit, turn the combination control knob to the "ON" position.

17. COMPLETE SHUTDOWN - Turn valve knob to "OFF" position.

CAUTION

DO NOT ATTEMPT TO FORCE THE RESET BUTTON OR KNOB ON THE VALVE CONTROL UNDER ANY CIRCUMSTANCES.

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.

PROPER CLEANING OF KETTLE

DO NOT ALLOW WATER TO GET IN HOT FAT. IT CAN EXPLODE.

1. Drain fat from fryer while the fat is warm, not hot.

2. Rinse to remove all loose residue and crumbs.

3. Fill with water. Bring to a boil and add a fryer cleaner. Boiling time will depend on condition of the fryer (30 minutes to 2 hours or until clean).

4. Turn heat off, drain and rinse with water until clean.

5. Use a vinegar rinse (2 to 3 cups) to stir, drain and rinse thoroughly with clear water.

6. Wipe kettle with a soft cloth and allow to thoroughly dry.

7. Add fat. Melt solid fat or shortening before lling fryer. Never attempt to use solid shortening to ll kettle. The shortening Must Be Liquid.

CAUTION

REPAIRS AND SERVICE

This appliance should only be repaired or serviced by the factory or factory authorized personnel.

Moving this fryer with hot liquid is extremely hazardous and can cause serious burns. Before moving fryer, drain oil.

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.

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.

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

2M-4497-2 6/1312

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: service@star-mfg.com

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 Ultra-Max, Hot Plates, Griddles, Charbroilers is (3) years parts & labor. * The warranty period for the Star-Max, Charbroilers, Griddles, Hot Plates, Fryers & Finishing Oven is (2) years parts & labor. * 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, the labor to replace the part is NOT warranted.

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, 510FF 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.

MATERIAL

DR.

DATE

FINISH

MODEL NO.

TITLE

PART NO.

TOLERANCES UNLESS OTHERWISE NOTED

FRACTIONS ± 1/64 DECIMALS ± .005

REVISIONS

SK1758

WIRING DIAGRAM

M.P.

03-02-2000

CK.

LTR DATE DESCRIPTION OF CHANGE DR

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

NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED.

STAR MANUFACTURING INTERNATIONAL INC.

#10 SUNNEN DRIVE, ST. LOUIS, MO. 63143, USA

3/25/03

ADDED WIRE ASSY. NO

FOR 404D,D-NAT ONLY

PMR

THERMOSTAT

HIGH LIMIT

VALVE - GAS CONTROL

THERMOPILE

WIRE "C"

(E6-615013, EXCEPT AS FOLLOWS.

E4-404049, USED ON 404A-NAT

AND 404D-NAT ONLY)

WIRE "A"

(E6-615011)

WIRE "B"

(E6-615012)

404A

615F, 630F

MODEL 404F

FRYER NAT/PROP

STAR MANUFACTURING INTERNATIONAL, INC.

SK2585 5-20-12Rev. -

ILLUSTRATIVE PURPOSES ONLY AND IN

SOME ITEMS ARE INCLUDED FOR CERTAIN INSTANCES MAY NOT BE AVAILABLE

11 12 13

17 18

5 7

PARTS LIST May 29, 2012, Rev -

Fig No Part No Qty Description Application

1 E4-Z0049 1 PANEL-BACK 2 E4-Z0048 1 FLUE-BACK 3 E4-Z0562 1 BAFFLE-FLUE 4 E4-404043 1 COVER FLUE ASSY 5 E4-Z0446 1 HANGER-BASKET 6 2C-H8670 5 WASHER #8 INT. TOOTH 7 2C-2555 5 ACORN NUT #8-32 8 E4-401043 1 BASKET RACK ASSY

9 2B-404022 2 BASKET ASSY 10 E4-404032 1 TRIM-FRONT ASSY 11 E4-Z0086 1 PANEL RIGHT 12 E4-404048 1 KETTLE ASSY 13 E4-404034 1 RETAINER HINGE 14 E4-404040 1 MANIFOLD ASSY 15 E4-9074 4 CLAMP-THERMOSTAT BULB 16 F2-9173 4 SPACER-THERMOSTAT-BULB

17 18 E4-Z0554 1 BRACKET-PILOT

19 E4-404036 2 BURNER 20 21 2J-Y9270 1 THERMOPILE

22 2T-Y9266 1 SAFETY THERMOSTAT 23 2V-Z0112 1 TUBE, PILOT 24 E4-404033 1 DRAIN FITTING 25 2R-Z6003 1 KNOB 26 2T-Z6007 1 THERMOSTAT

27 28 2C-Z0096 1 CLIP-TUBE

29 2J-Y9977 1 LPT PRESSURE REGULATOR (OPTIONAL FOR PROPANE) 30 2J-7961 1 E-Z LIGHTER ROD 31 2G-5886 1 BAG-FILTER 32 2M-Z15804 1 STAR-MAX LOGO 33 2C-8477 3 TINNERMAN CLIPS 34 2C-2559 2 NUT ACORN 10-24 35 E6-Z15964 1 HANDLE 36 E4-Z15970 1 PANEL-DOOR 37 E4-Z0037 1 LINER-DOOR 38 2A-Y9925 2 SCREW - DOOR 39 E4-404046 1 BOTTOM FRONT ASSY 40 2C-9788 1 CATCH-MAGNETIC 41 E4-Z0085 1 PANEL-LEFT 42 2A-Z5942 4 LEG-4” 43 2V-Z0312 1 VALVE-DRAIN 3/4 NPT 44 2K-Y9975 1 PIPE 3/8 NPT 21” LONG 45 E4-404042 2 RADIANT ASSY NI 2M-Z8942 1 LABEL-FRYER BURN WARNING NI 2M-Z8943 1 SIGN-FRYER WARNINGS NI PS-401058 1 BULB CLAMP KIT

2J-Z0555 E4-Z0556 PILOT, PROP (.026 ORIFICE) 404F PROP

2A-Y5470 2A-Z0296 ORIFICE #60 404F PROP

2J-Y9268 2J-Z6452 VALVE, 71-502, NAT 404F NAT

Model: 404F Star-Max Counter Gas Fryer

PILOT, NAT (.016 ORIFICE) 404F NAT

ORIFICE #51 404F NAT

VALVE-7000, PROP 404F PROP

Star Manufacturing International, Inc.

SK2586

STAR MANUFACTURING INTERNATIONAL, INC.

05-29-12REV. -

ILLUSTRATIVE PURPOSES ONLY AND IN

SOME ITEMS ARE INCLUDED FOR CERTAIN INSTANCES MAY NOT BE AVAILABLE

MODELS: 615FF/630FF

1 2 3 4 5 6 7 8

11 12

14 15

25 26

27 28 29

30 31 32

373839

10”

7.5”

Body

Assy

Combustion

Chamber

PARTS LIST May 29, 2012, Rev -

Model: 615FF/630FFF Star-Max Counter Gas Fryer

Fig No. Part No. Qty Description Application

E6-Y9732

E6-Y9875 630FF E6-Y9730

E6-Y9873 630FF E6-Y9731

E6-Y9874 630FF

4 2A-Y9751 2 HOOK-KETTLE

E6-615015

E6-630015 630FF 6 2V-Z0312 1 VALVE DRAIN 7 2C-9788 1/2 CATCH-MAGNET 615FF/630FF

E6-615017 8

E6-630014 CRUMB TRAY ASSY 630FF

2B-115774

2B-115775 BASKET RIGHT 615FF 9

2B-Y8846 BASKET RIGHT 630FF

2B-Y8847 BASKET LEFT 630FF

10 E4-404033 1 DRAIN FITTING 11 2C-Z3658 1 CLIP-TUBE

E6-Y9650

E6-Y9880 630FF

E6-Z15971

E6-Z15972 630FF

14 2C-8477 3 TINNERMAN CLIP 15 2M-Z15804 1 STAR-MAX LOGO 16 2C-2559 2/4 NUT ACORN 10-24 615FF/630FF 17 E6-Z15964 1/2 HANDLE 615FF/630FF 18 2A-Y9925 2/4 SCREW 615FF/630FF 19 E6-630012 1 BRACKET RIGHT 630FF 20 E6-Y9043 1 DEFLECTOR-FLAME 630FF 21 E6-630011 1 BRACKET LEFT 630FF 22 E4-404015 1 HINGE PIN RETAINER ASSY 615FF 23 E2-215024 3/6 BURNER 615FF/630FF

2A-7756 3 ORIFICE, LP (#63) 615FF

2A-9368 6 ORIFICE, LP (#61) 630FF

2A-Y1255 3 ORIFICE, NAT (#52) 615FF

E6-Y9943 6 ORIFICE, NAT (#50) 630FF

25 E6-Y9952 1 SHIELD - HIGH LIMIT 615FF 26 2T-Y9266 1 SAFETY THERMOSTAT

2J-Y9690

E6-Y9691 PILOT, PROPANE

28 2T-Z6007 1 THERMOSTAT

E6-Y9726

E6-Y9954 PIPE-PILOT 615FF

E6-615010

E6-630010 630FF

1 FLUE-COVER REAR

1 FLUE-REAR

1 FLUE-COVER FRONT

1 KETTLE ASSY

1 DOOR LINER

1 DOOR PANEL

1 MANIFOLD ASSEMBLY

CRUMB TRAY ASSY w/Handle 615FF

BASKET LEFT 615FF

PILOT, NATURAL GAS

PIPE-PILOT 630FF

615FF

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

PARTS LIST May 29, 2012, Rev -

Model: 615FF/630FFF Star-Max Counter Gas Fryer

Fig No. Part No. Qty Description Application

E6-Y9727

E6-Y9953 630FF 32 2R-Z6003 1 KNOB 33 2J-Y9270 1 THERMOPILE

E6-Y9802 34

E6-Y9803 630FF 35 E6-Y9752 2 SUPPORT MANIFOLD

2J-Z6452 36

E6-Z0602 VALVE-7000, PROP 615FF/630FF PROPANE

E6-Y9620 37

E6-Y9878 BAFFLE-BOTTOM 630FF 38 2J-Y9977 1 LPT PRESSURE REGULATOR (OPTIONAL FOR PROPANE) 39 2J-7961 1 E-Z LIGHTER ROD 40 E6-Y9951 1 SHIELD-VALVE 41 2G-5886 1 BAG-FILTER

E1-615021 42

E6-630019 630FF 43 2A-Z5942 4 LEG-4” 44 2C-Y7565 4 NUT 3/8-16

E6-615022 45

E6-630020 630FF

2K-Y9975 46

2K-Y9976 PIPE 1/2 NPT 21” 630FF 47 E6-Y9924 1 INLET PIPE SUPPORT

E6-Y9618 48

E6-Y9820 630FF

E6-Y9729 49

E6-Y9872 630FF NI 2M-Z8942 1 LABEL-FRYER BURN WARNING NI 2M-Z8943 1 SIGN-FRYER WARNINGS NI E3-Y3646 4 SPACER-THERMOSTAT BULB NI 2J-Y9977 1 LPT REGULATOR-USED TO CONVERT NAT TO LP

1 BRACKET-THERMOSTAT

1 SUPPORT BURNER

1 BOTTOM FRONT ASSY

1 BOTTOM ASSY

1 BACK COMBUSTION

1 FLUE-FRONT

VALVE, 71-502, NAT 615FF/630FF NATURAL GAS

BAFFLE-BOTTOM 615FF

PIPE 3/8 NPT 21” 615FF

615FF

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

euse. chaud, car cela peut causer des brûlures graves. Vider l’huile avant de déplacer la fritIl est extrêmement dangereux de déplacer cette friteuse lorsqu'elle contient du liquide

MISE EN GARDE

Cet appareil ne doit être réparé que par l’usine ou le personnel autorisé par l’usine.

RÉPARATIONS ET SERVICE

doit être liquide. la friteuse. Ne jamais tenter d’utiliser un shortening solide pour remplir la marmite. Le shortening

7. Ajouter la matière grasse. Faire fondre la matière grasse ou le shortening solide avant de remplir

6. Essuyer la marmite avec un chiffon doux et laisser sécher complètement.

soigneusement à l’eau claire.

5. Utiliser une solution de rinçage à base de vinaigre (2 à 3 tasses) pour remuer, vider et rincer

4. Fermer le chauffage, vider et rincer à l’eau jusqu’à ce que la marmite soit propre. 2 heures ou jusqu’à ce que la friteuse soit propre). dépendra de l’état de la friteuse (de 30 minutes à

3. Remplir d’eau. Porter à ébullition et ajouter un nettoyant de friteuse. Le temps d’ébullition

2. Rincer pour faire disparaître les miettes et tous les résidus qui n’adhérent pas.

1. Vider la matière grasse de la friteuse pendant que la matière grasse est tiède, et non chaude.

QUI PEUT PROVOQUER UNE EXPLOSION.

NE PAS LAISSER D’EAU VENIR EN CONTACT AVEC LA MATIÈRE GRASSE CHAUDE, CE

MISE EN GARDE

NETTOYAGE APPROPRIÉ DE LA MARMITE

8. Filtrer la matière grasse et nettoyer la marmite tous les jours. recommandations de température.

7. Utiliser du shortening et des matières grasses appropriés pour la friture, et suivre les

6. Garder constamment la marmite remplie à capacité.

5. Faire fondre la matière grasse ou le shortening solide avant de remplir la friteuse.

4. NE PAS laisser les miettes brûlées s’accumuler.

3. NE PAS remplir excessivement la marmite à frire.

2. NE PAS faire frire les aliments à une température de plus de 196 marque du niveau minimum.

1. NE PAS allumer la marmite vide ou si la quantité de matière grasse ou d’huile n’atteint pas la

CONSEILS GÉNÉRAUX D’ENTRETIEN BOUTON DE LA COMMANDE DE SOUPAPE.

NE TENTER EN AUCUN CAS DE FORCER LE BOUTON DE RÉENCLENCHEMENT NI LE MISE EN GARDE

17. ARRÊT COMPLET - Tourner le bouton de la soupape pour l’amener à la position d’arrêt.

tourner le bouton de la commande combinée pour l’amener à la position de marche. sécurité et empêchera également le gaz d’atteindre le brûleur principal. Pour actionner l’appareil, la commande combinée à la position veilleuse (« PILOT »). Ceci maintiendra la veilleuse de

16. ARRÊT POUR LA NUIT - Tourner le bouton de

plateau à miettes en place.

15. RÉASSEMBLAGE - Une fois la marmite nettoyée et le corps de la friteuse essuyé, remettre le

d’un chiffon doux propre. On peut enlever toute décoloration à l’aide d’un nettoyant non abrasif. attrayantes en essuyant régulièrement à l’aide

14. NETTOYAGE DE L’EXTÉRIEUR - Les surfaces extérieures peuvent être maintenues propres et

bâton pour remuer la matière grasse froide au fond de la marmite. Retirer le plateau à miettes. tiède et liquide. Une friteuse froide chauffée ne se vide pas adéquatement. Au besoin, utiliser un Retirer les paniers. Vider la matière grasse de la marmite uniquement lorsque la matière grasse est

13. POUR VIDER LA MARMITE - Tourner le cadran du thermostat pour l’amener à la position d’arrêt.

Fermer la soupape d’évacuation et reverser la matière grasse dans la marmite.

toutes les miettes, etc. soient entraînés dans le sac-ltre. Retirer le sac-ltre et le laver pour le prochain usage.

des côtés, les tubes et le fond de la marmite pour éliminer les miettes, etc. Continuer à verser jusqu’à ce que d’évacuation. Lorsque la marmite est vide, utiliser un petit pot pour verser l’huile chaude énergiquement sur noeud de manière à ce qu’il ne glisse pas. Placer un réceptacle sous le sac et ouvrir lentement la soupape

le sac-ltre par-dessus l’extrémité du raccord de la soupape d’évacuation et l’attacher en place en faisant un

12. FILTRAGE DE LA MATIÈRE GRASSE - Attendre que la matière grasse soit tiède avant de la ltrer. Faire glisser

horaire pour l’amener à la position d’arrêt. La veilleuse demeure allumée.

11. POUR METTRE LA FRITEUSE À L’ARRÊT - Tourner le bouton du cadran du thermostat en sens antirequis pour faire frire adéquatement différents aliments, ainsi que les méthodes et les suggestions de panure.

REMARQUE : Se reporter au tableau commode de friture pour connaître la température recommandée et le temps

d’utilisation de la matière grasse tout en réduisant la consommation de gaz. grasse peut être réchauffée rapidement jusqu’à la température désirée. Cette méthode prolonge la durée

pas nécessaire de maintenir la pleine température de cuisson durant les périodes de repos, car la matière

C. Il n’est

10. REPOS - Durant les périodes de repos, baisser le réglage de température du thermostat à environ 93

marmite. Laisser l’excédent de graisse revenir dans la marmite.

9. ÉGOUTTAGE - Lorsque les aliments ont ni de frire, lever les paniers et les accrocher aux poignées de la

dans la matière grasse chaude, celle-ci écume et éclabousse excessivement. et les aliments lentement dans la matière grasse. Lorsque des aliments humides sont abaissés trop rapidement

8. ABBAISSEMENT DU PANIER - Lorsque la matière grasse a atteint la température qui convient, abaisser le panier

moindre gain de capacité. d’aliments par lot cause une baisse excessive de température et un gaspillage de matière grasse, sans le PLUS D’ALIMENTS PAR LOT QU’ON NE PEUT FAIRE FRIRE EFFICACEMENT - Une trop grande quantité

7. Tourner le bouton du thermostat pour l’amener à la température de friture désirée. NE PAS FAIRE FRIRE Panier crèmaillère Modèle 404D - Placer le panier crèmaillèr avant farce la marmite.

grasse est fondue.

6. PLATEAU À MIETTES - Modèle 615FD/630FD -Placer le plateau à miettes dans la marmite lorsque la matière

gneusement sur les côtés et le fond de la marmite), tourner le bouton du thermostat à 93°C. étant dans la marmite (remarque : Modèle 615FD/630FD - la matière grasse solide doit être compactée soide chaleur. La position d’arrêt coupera le courant électrique qui ferme le robinet de gaz. La matière grasse

5. CONTRÔLE DE LA TEMPÉRATURE - Le thermostat consiste en un interrupteur combiné à une commande

4. Mettre le bouton de la soupape à la position de marche.

moussante ne déborde pas de la marmite. croquettes de poisson ou de poulet. Le niveau doit être choisi soigneusement de manière à ce que l’action

On peut utiliser un niveau plus élevé de matière grasse pour faire frire des aliments volumineux tels que des

Jamais employer le corps gras solide en raison de farce la marmite. kg de matière grasse. Si un corps gras solide est utilisé; fondre le corps gras solide avant farce la marmite:

Modèle 404D - Tenir le niveau de matière grasse 5 cm en haut de tubes. Marmite cales approximativement 8.2 le bouton de contrôle de la température à la position de marche. utilisé, compacter le corps gras solide soigneusement sur les côtés et le fond de la marmite avant de mettre de 6,8 kg, les friteuses de 60 cm ont une capacité de matière grasse de 13,6 kg). Si un corps gras solide est déterminer le niveau minimum de matière grasse (les friteuses de 30 cm ont une capacité de matière grasse

Modèle 615FD/630FD - Une marque de niveau de matière grasse à l’arrière de la marmite vous aidera à

3. AJOUTER LA MATIÈRE GRASSE -

2. ROBINET D’ÉVACUATION - S’assurer qu’il est fermé avant d’ajouter la matière grasse.

le robinet au fond et rincer soigneusement à l’eau claire, puis sécher complètement avant de remplir d’huile. trice appliquée à l’intérieur de la bouilloire à l’aide d’une solution de soude ménagère ou d’un produit équivalent. Vider par

1. NETTOYER LA MARMITE soigneusement avant usage. Retirer les paniers et le plateau à miettes. Enlever l’huile protec-

CONSIGNES DE FONCTIONNEMENT

CONTACT DIRECT AVEC LA MATIÈRE GRASSE CHAUDE. LA MATIÈRE GRASSE CHAUDE EST EVENTUELLEMENT DANGEREUSE. ÉVITER TOUT

MISE EN GARDE

NE PAS FAIRE CHAUFFER UNE MARMITE VIDE. NE PAS RETIRER LES PIEDS.

MISE EN GARDE

de la friteuse à votre droite, on peut l’atteindre lorsque la porte est ouverte. température pour y relever tout défaut de fonctionnement. Le thermostat haute limite est situé à l’intérieur

Si le thermostat de limite de haute température se déclenche, il faut vérier le thermostat de régulation de

de réenclenchement n’aura pas été enfoncé.

C. La friteuse ne fonctionnera pas tant que le bouton rouge

température de la matière grasse atteint 232 manuel. Ce thermostat coupe le courant électrique au robinet de gaz magnétique qui coupe le gaz si la Ces appareils sont pourvus d’un thermostat de type limite de haute température à réenclenchement

THERMOSTAT DE LIMITE SUPÉRIEURE

le bouton.

veilleuse (« PILOT »). Enfoncer complètement

4. Répéter les étapes 1, 2 et 3 jusqu’à ce que le thermostat soit juste.

c. Remettre le bouton en place. tour de cette vis provoquera un changement d’environ 17oC. en sens anti-horaire pour augmenter la température. REMARQUE: un quart de

b. Tourner la vis au centre de l’arbre en sens horaire pour diminuer la température ou

a. Sans déranger le thermostat, tirer le bouton vers l’avant et le retirer de l’arbre.

3. Si ce n’est pas le cas:

C de moins que le réglage au cadran du thermostat.

C et vérier le relevé du thermomètre lorsque la amme du brûleur s’éteint.

La température doit être d’environ 3

2. Mettre le thermostat à 177

à 2,4 cm sous le dessus du gras.

être réétalonné, utiliser un thermomètre exact situé environ au centre de la marmite avec le bulbe placé

1. Pour déterminer si le thermostat doit ou non

RÉÉTALONNAGE DU THERMOSTAT

4. Remettre le bouchon à vis fendue fermement en place pour prévenir les fuites de gaz.

leuse. (La amme doit entourer les extrémités du thermocouple d’environ 1,2 cm.)

3. Tourner la vis intérieure vers la droite ou la gauche pour diminuer ou augmenter la amme de la veil-

2. Retirer le bouchon à vis fendue à côté de la sortie de gaz de la veilleuse de la soupape de commande.

1. Ouvrir le panneau de la porte avant.

RÉGLAGE DE LA VEILLEUSE

la soupape à la position d’arrêt (fermeture complète).

8. Pour couper toute amenée de gaz à la commande de la soupape et à la veilleuse, mettre le bouton de

ture désirée.

7. Amener le bouton de la soupape à la position de marche (« ON »). Mettre le thermostat à la tempéra-

6. Ajouter, au besoin, du gras liquide.

5. S’assurer que la soupape d’évacuation est en position fermée.

ou jusqu’à ce que la veilleuse demeure allumée.

dant 60 secondes

Allumer la veilleuse à travers l’ouverture pratiquée à l’avant de l’appareil. Tenir le bouton enfoncé pen-

4. Amener le bouton de la soupape à la position

(« OFF »).

3. Amener le thermostat à la position d’arrêt

2. Ouvrir la porte avant.

1. Attendre cinq minutes avant de réallumer la veilleuse.

CONSIGNES D’ALLUMAGE

place. la gauche pour diminuer la pression du gaz et l’amener à son réglage approprié. Remettre le bouchon en

régulateur de pression sur la soupape de commande et tourner la vis vers la droite pour augmenter et vers du collecteur du brûleur et poser un manomètre. Pour régler la pression du gaz, dévisser le bouchon du

vérier la pression au niveau du collecteur, retirer le bouchon de tuyau de 3 mm depuis la partie supérieure Le régulateur est réglé en usine, comme spécié sur la plaque signalétique. S’il devient nécessaire de

RÉGULATEUR DE PRESSION DE GAZ

FLAMME OU AUTRE SOURCE D’INFLAMMATION. fuites de gaz. ON NE DOIT UTILISER À CETTE FIN AUCUNE ALLUMETTE, CHANDELLE,

Utiliser une solution d’eau savonneuse ou autre matière acceptable aux ns de repérer les

RECHERCHE DE FUITES DE GAZ

de l’appareil. Une soupape de fermeture manuelle doit être posée en amont du raccord et à moins de 1,8 mètre

SOUPAPE DE FERMETURE MANUELLE

les exigences de pression et le réglage du régulateur. tuyau fourni avec l’appareil. Se reporter à la section RÉGULATEUR DE PRESSION DE GAZ pour

sur la plaque signalétique. Pour raccordement à l’approvisionnement en gaz, poser le raccord de Chaque appareil est pourvu d’un régulateur de pression de gaz réglé pour usage avec le gaz précisé enlever ce scellement avant le raccordement effectif à la conduite d’approvisionnement en gaz. L’admission de gaz de cet appareil est scellée en usine pour prévenir l’entrée de saleté. Ne pas

RACCORDEMENT À LA CONDUITE D’APPROVISIONNEMENT EN GAZ

de saleté interne non adhérente. Ne pas enlever

automatique et affecteront

gaz. scellement avant le raccordement effectif aux conduites d’approvisionnement en et tous les raccords sont exempts

En installant cet appareil, s’assurer que toutes les conduites

à son fonctionnement. dans les conduites de gaz de l’appareil abîme la soupape AVERTISSEMENT : Toute saleté non adhérente ou particule métallique qui pénètre

des joints de conduite. Ces pâtes doivent résister à l’action des gaz de pétrole liquéé. de capacité adéquate. La pâte à joints doit être utilisée modérément et seulement sur les lets mâles

l’appareil doit être raccordé à des conduites existantes, vérier celles-ci pour s’assurer qu’elles sont un approvisionnement en gaz sufsant pour satisfaire pleinement les besoins en gaz de l’appareil. Si

Les conduites de gaz devront être neuves, propres leur taille et leur installation doivent permettre

CONDUITES DE GAZ

eil ne doit pas être raccordé à un conduit ou à une cheminée aux ns d’échappement.

Il est essentiel de prévoir l’évacuation des fumées et des gaz au-dessus de l’appareil. Cet appar-

HOTTE D’ÉCHAPPEMENT

quat est également nécessaire pour assurer un fonctionnement et un entretien satisfaisants. tible et le dessus de l’appareil et de 15 cm autour des cotés et à l’arrière. Un dégagement adé-

Il faut laisser un espacement d’au moins 122 cm entre tout matériau combustible ou non combus-

DÉGAGEMENT NE PAS INSTALLER SANS LES PIEDS.

MISE EN GARDE

Mettre l’appareil à niveau en ajustant les quatre (4) pieds.

MISE À NIVEAU DE L’APPAREIL NE RIEN STOCKER DANS L’ESPACE SOUS LA FRITEUSE.

MISE EN GARDE

combustion et au bon fonctionnement de l’appareil. S’assurer que les prises d’air au fond de l’appareil ne sont pas obstruées. Ceci est essentiel à une bonne

PRISES D’AIR AU FOND

Un approvisionnement en air adéquat doit être assuré.

APPROVISIONNEMENT EN AIR

HORS DU VOISINAGE DE L’APPAREIL.

TENIR TOUT COMBUSTIBLE

APPAREIL. LIQUIDES INFLAMMABLES À PROXIMTÉ DE CET APPAREIL OU DE TOUT AUTRE NE PAS ENTREPOSER NI UTILISER DE’ESSENCE NI AUTRES VAPEURS OU

ESURE DE SÉCURITÉ

DES ATTACHES ADÉQUATES EN INSTALLANT LA FRITEUSE. BASCULER ET AINSI ÉVITER LES ÉCLABOUSSURES DE LIQUIDE CHAUD. UTILISER IL FAUT ASSUJETTIR LA FRITEUSE LORS DE L’INSTALLATION POUR L’EMPÊCHER DE

MISE EN GARDE

son fournisseur de gaz local.

odeur de gaz doivent être afchées bien en évidence. On peut se procurer ces instructions auprès de dénitive. En outre, des instructions détaillées à suivre dans l’hypothèse où l’opérateur sentirait une

au gaz. Il faut, dans tous les cas, appeler la compagnie de gaz locale pour approuver l’installation

qualiée. Cette agence doit bien connaître les installations de gaz et les exigences locales relatives l’utilisateur, nous recommandons de coner l’installation de cet appareil à une agence d’installation

en gaz à des pressions d’essai égales ou inférieures à 1/2 PSIG (1,034 ATM). Pour la protection de individuelle de fermeture manuelle durant tout essai de pression du système d’approvisionnement (1,034 ATM). Cet appareil doit être isolé du système d’approvisionnement en gaz en fermant sa soupape en gaz durant tout essai de pression de ce système à des pressions d’essai de plus de 1/2 PSIG Cet appareil et cette soupape de commande doivent être détachés du système d’approvisionnement

de procéder à son installation ou entretien. Lire attentivement les instructions d'installation, de fonctionnement et d'entretien avant incorrect de cet appareil peut causer des dommages matérials, des blessures ou la mort.

AVERTISSEMENT: L'installation, le réglage, la modication, la réparation ou l'entretien

ÉCHÉANT. B149.2 POUR INSTALLATION DE PROPANE ET AUX CODES LOCAUX, LE CAS CAN/CGA-B149.1 POUR INSTALLATION DE GAZ NATUREL OU AU CODE CAN/CGAAU CANADA, L’INSTALLATION DOIT SE FAIRE CONFORMÉMENT AU CODE COURANT

RÉGLEMEN-TATIONS DE LA COMPAGNIE DE GAZ LOCALE. « ANSI Z223.1 - DERNIÈRE ÉDITION » AINSI QU’À TOUTES LES RÈGLES ET L’installation de l’appareil doit être conforme au CODE NATIONAL DE GAZ COMBUSTIBLE

grand public. de service alimentaire. Prière de contacter l’usine quant aux appareils destinés à être utilisés par le

maison ou dans ses alentours, ni pour usage directement par le grand public dans des établissements naissant bien le fonctionnement. Il n’est pas vendu pour une utilisation par des particuliers dans une Cet appareil est conçu et vendu pour usage commercial seulement par des employés formés et en con-

MISE EN GARDE SECTEUR VISIBLE A L’OPERATEUR DE FRITEUSE.

PLACER LE SIGNE ANNONCIATEUR LAMINE A FOURNI AVEC LA FRITEUSE DANS UN DONNÉES GÉNÉRALES D’INSTALLATION

type pour un service plus rapide. toutes les questions qui peuvent se poser. Veuillez avoir votre numéro et numéro de série de de Star (314-678-6303) disponible pendant des heures de travail normales pour répondre à Référez-vous à la liste autorisée de centre commercial équipée d'unité. Le service SVP de service Entrez en contact avec votre agent autorisé local de service pour le service ou l'entretien requis.

ENTRETIEN ET RÉPARATIONS

NOTIFICATION

RÉFÉRENCE

précédemment acheté. aux remplacements correspondants pour l’équipement aux changements, aux améliorations, aux additions ou préalable. De telles révisions ne ont pas droit l’acheteur et la conception de produits sans communication Star se réserve le droit de changer des caractéristiques

de toute la responsabilité. fournies par usine véritable de Star soulage le fabricant Employer n’importe quelle partie autre que les pièces

MAINTENEZ CE MANUEL POUR LA FUTURE

d’entretien du manuel accompagnant l’appareil. des instructions importantes de fonctionnement et Ce symbole est prévu pour alerter l’utilisateur à la présence

SYMBOLE DE SÛRETÉ

630FF

615FF

630FF 615FF

404F

2M-Z15997 Rev. - 5/29/2012

d'opération

d'installation et

Instruction

MODÈLES

DE COMPTOIR

FRITEUSES A GAZ

Star Max 404F, 630FF, 615FF Installation And Operation Instructions Manual

Specifications and Main Features

Frequently Asked Questions

User Manual