STAR HOLDINGS INTERNATIONAL INC.
IL3110
10 Sunnen Dr., St. Louis, MO 63143
telephone: 314-678-6303
OWNERS MANUAL
15lb COUNTERTOP
ELECTRIC FRYER
F15
MODEL
Includes
INSTALLATION
USE & CARE
EXPLODED VIEW
PARTS LIST
WIRING DIAGRAM
IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the appliance and is to be given to the OWNER or
MANAGER of the restaurant, or to the person responsible for TRAINING OPERATORS of
this appliance. Additional manuals are available from your DEALER.
THIS MANUAL MUST BE READ AND UNDERSTOOD BY ALL PERSONS USING OR
INSTALLING THIS APPLIANCE. Contact your dealer if you have any questions
concerning installation, operation or maintenance of this equipment.
p/n 2M-Z21031 Rev. - 160120
LIMITED WARRANTY STATEMENT
Unless otherwise specied, all commercial cooking
equipment manufactured by Wells Manufacturing is
warranted against defects in materials and workmanship
for a period of one year from the date of original installation
or 18 months from the date of shipment from our factory,
whichever comes rst, and is for the benet of the original
purchaser only.
THIS WARRANTY IS THE COMPLETE AND ONLY
WARRANTY, EXPRESSED OR IMPLIED IN LAW
OR IN FACT, INCLUDING BUT NOT LIMITED TO,
WARRANTIES OF MERCHANTABILITY OR FITNESS
FOR ANY PARTICULAR PURPOSE, AND/OR FOR
DIRECT, INDIRECT OR CONSEQUENTIAL DAMAGES
IN CONNECTION WITH WELLS MANUFACTURING
PRODUCTS. This warranty is void if it is determined
that, upon inspection by an authorized service agency,
the equipment has been modied, misused, misapplied,
improperly installed, or damaged in transit or by re, ood or
act of God. It also does not apply if the serial nameplate has
been removed, or if service is performed by unauthorized
personnel. The prices charged by Wells Manufacturing for
its products are based upon the limitations in this warranty.
Seller’s obligation under this warranty is limited to the
repair of defects without charge by a Wells Manufacturing
factory authorized service agency or one of its sub-service
agencies. This service will be provided on customer’s
premises for non-portable models. Portable models (a
device with a cord and plug) must be taken or shipped
to the closest authorized service agency, transportation
charges prepaid, for service. In addition to restrictions
contained in this warranty, specic limitations are shown
in the Service Policy and Procedure Guide. Wells
Manufacturing authorized service agencies are located in
principal cities. This warranty is valid in the United States
and Canada and void elsewhere. Please consult your
classied telephone directory, your foodservice equipment
dealer or contact:
Wells Manufacturing
10 Sunnen Dr., St. Louis MO 63143 USA
phone (314) 678-6314 or fax (314) 781-2714
SERVICE POLICY AND PROCEDURE GUIDE and ADDITIONAL WARRANTY EXCLUSIONS
1. Resetting of safety thermostats, circuit breakers, over
load protectors, and/or fuse replacements are not
covered by this warranty unless warranted conditions
are the cause.
2. All problems due to operation at voltages or phase
other than specied on equipment nameplates are
not covered by this warranty.
Conversion to correct voltage and/or phase must be
the customer’s responsibility.
3. All problems due to electrical connections not made
in accordance with electrical code requirements
and wiring diagrams supplied with the equipment are
not covered by this warranty.
4. Replacement of items subject to normal wear, to
include such items as knobs, light bulbs; and, normal
maintenance functions including adjustments of
thermostats, adjustment of micro switches and
replacement of fuses and indicating lights are not
covered by warranty.
5. Damage to electrical cords and/or plug due to exposure
to excessive heat are not covered by this warranty.
6. Full use, care, and maintenance instructions supplied
with each machine. Noted maintenance and
preventative maintenance items, such as servicing and
cleaning schedules, are customer responsibility.
Those miscellaneous adjustments noted are customer
responsibility. Proper attention to preventative
maintenance and scheduled maintenance procedures
will prolong the life of the appliance.
7. Travel mileage is limited to sixty (60) miles from an
Authorized Service Agency or one of its sub-service
agencies.
8. All labor shall be performed during regular working
hours. Overtime premium will be charged to the buyer.
9. All genuine Wells replacement parts are warranted
for ninety (90) days from date of purchase on non-
warranty equipment. This parts warranty is limited only
to replacement of the defective part(s). Any use of
non-genuine Wells parts completely voids any
warranty.
10. Installation, labor, and job check-outs are not
considered warranty and are thus not covered by this
warranty.
11. Charges incurred by delays, waiting time or operating
restrictions that hinder the service technician’s ability to
perform service are not covered by warranty. This
includes institutional and correctional facilities.
SHIPPING DAMAGE CLAIM PROCEDURE
NOTE: For your protection, please note that equipment
in this shipment was carefully inspected and packaged
by skilled personnel before leaving the factory. Upon
acceptance of this shipment, the transportation company
assumes full responsibility for its safe delivery.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE: Be certain that any
visible loss or damage is noted on the freight bill or
express receipt, and that the note of loss or damage is
signed by the delivery person.
2. FILE CLAIM FOR DAMAGE IMMEDIATELY:
Regardless of the extent of the damage.
3. CONCEALED LOSS OR DAMAGE: if damage is
unnoticed until the merchandise is unpacked, notify the
transportation company or carrier immediately, and le
“CONCEALED DAMAGE” claim with them. This
should be done within fteen (15) days from the date
the delivery was made to you. Be sure to retain the
container for inspection.
Wells Manufacturing cannot assume liability for damage or
loss incurred in transit. We will, however, at your request,
supply you with the necessary documents to support your
claim.
xi
TABLE OF CONTENTS
WARRANTY xi
SPECIFICATIONS 1
FEATURES & OPERATING CONTROLS 2
PRECAUTIONS & GENERAL INFORMATION 3
INSTALLATION 4
OPERATION 5, 6
CAUTIONS FOR ALL DEEP FAT FRYERS 7
CARE OF FAT 8
HANDY FRYING CHART 9
EXPLODED VIEW & PARTS LIST 10 12
WIRING DIAGRAM 13
INTRODUCTION
Proper installation, professional operation and consistent maintenance of this appliance will ensure that
it gives you the very best performance and a long, economical service life.
This manual contains the information needed to properly install this appliance, and to use and care for
the appliance in a manner which will ensure its optimum performance.
CENTERLINE OF
CONDUIT CONNECTION
6” (15.2 CM)
24”
(60.9 CM)
12”
(30.5 CM)
Model Voltage Watts Amps
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
F15
208V 4.3 20.8
(24.7 CM)
Power Suppy
NEMA 6-30P
240V 5.8 24.0
SPECIFICATIONS
ELEMENT HANDEL
SWINGS DOWN FOR
EXTRA CLEARANCE
16 3/4”
(42.5 CM)
6”
(15.2 CM)
9 3/4”
Cord
4”
(10.1 CM)
Width Depth Height Installed Shipped
12”
(30.5 cm)
36 11/32”
(97.3 CM) ref.
2” (5.1 CM)16” (40.6 CM)
CENTERLINE OF
CONDUIT CONNECTION
5” (12.7 CM)
Dimensions Approximate Weight
24”
(61 cm)
16.75”
(42.5 cm)
38 lbs
(21.3 kg)
47 lbs
(20.9 kg)
IL3105
1
FEATURES & OPERATING CONTROLS
(not shown, on back)
Hi- Limit
Temperature
Adjustment
Fryer Head
Latch
15lb Kettle
Power & Heating
Indicators
Basket
Hanging Brackets
Element
Fryer Head
Lifting Handle
4” Adjustable Legs
On / Off
Switch
Fig. 1 Countertop Electric Fryer (shown with the fryer head in the down position)
2
Nameplate
IL3113
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
PRECAUTIONS AND GENERAL INFORMATION
DANGER: BURN HAZARD
Contact with cooking grid surface will cause severe burns. Use the handle to lift the
grid. Avoid contact with grid surfaces.
WARNING: ELECTRIC SHOCK HAZARD
All servicing requiring access to non-insulated components must be performed by
qualied service personnel. DO NOT open any access panel that requires the use
of tools. Failure to heed this warning may result in severe electric shock.
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.
Cleanliness of this appliance is essential to good sanitation. Read and
follow all included cleaning instructions and schedules to ensure the safety
of the food product.
Disconnect this appliance from electrical power before performing any
maintenance or servicing.
DO NOT submerge this appliance in water. This appliance is not jet
stream approved. DO NOT direct water jet or steam jet at this appliance,
or at any control panel or wiring. DO NOT splash or pour water on, in or
over any controls, control panel or wiring.
Exposed surfaces of this appliance can be hot to the touch and may cause
burns.
The technical content of this manual, including any wiring diagrams,
schematics, parts breakdown illustrations and/or adjustment procedures,
is intended for use by qualied technical personnel. Any procedure which
requires the use of tools must be performed by a qualied technician.
This manual is considered to be a permanent part of the appliance.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
This manual and all supplied instructions, diagrams, schematics, parts
breakdown illustrations, notices and labels must remain with the appliance
if it is sold or moved to another location.
This appliance is made in the USA. Unless otherwise noted, this
appliance has American sizes on all hardware.
CAUTION:
RISK OF
DAMAGE
DO NOT connect or energize
this appliance until all
installation instructions are
read and followed. Damage
to the appliance will result if
these instructions are not
followed.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
3
INSTALLATION
NOTE: DO NOT discard
the carton or other packing
materials until you have
inspected the appliance for
hidden damage and tested it
for proper operation.
Refer to SHIPPING DAMAGE
CLAIM PROCEDURE on the
inside front cover of this
manual.
CAUTION:
RISK OF
DAMAGE
DO NOT connect or energize
this appliance until all
installation instructions are
read and followed. Damage
to the appliance will result
if these instructions are not
followed.
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.
IMPORTANT:
Damage due to being
connected to the wrong
voltage or phase is NOT
covered by warranty.
UNPACKING & INSPECTION
Carefully remove the appliance from the carton. Remove all protective
plastic lm, packing materials and accessories from the appliance before
connecting performing any installation procedure.
Carefully read all instructions in this manual and the Installation
Instruction Sheet packed with the appliance before starting any
installation.
Read and understand all labels and diagrams attached to the appliance.
Carefully account for all components and accessories before discarding
packing materials. Store all accessories in a convenient place for later
use.
ELECTRICAL INSTALLATION
This fryer is equipped for the voltage and wattage indicated on the
nameplate mounted on the bottom of the unit, just left of the power
switch. It is designed for use on alternating current (AC) only. It is
intended for use by properly trained personnel only.
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
For your protection we recommend that a qualied electrician install
this appliance. He should be familiar with electrical installations and all
electrical codes. Proper connections and power supply are essential
for efcient performance. The external wiring should be in conduit or
an approved type of exible cable suitable for operation at 194°F (90°C)
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. DO NOT
INSTALL WITHOUT FEET PROVIDED. 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.
POWER SUPPLY
These models are wired at the factory for operation on a single phase
power supply. For specic wiring, check the wiring diagram.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
4
OPERATION
OPERATING INSTRUCTIONS
PLACE THE LAMINATED WARNING SIGN SUPPLIED
WITH THE FRYER IN AN AREA VISIBLE TO THE
FRYER OPERATOR.
CLEAN KETTLE BEFORE USING
Take out baskets, push 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.
DO NOT use soap when cleaning the kettle, it will discolor the kettle.
ADDING FAT
Replace kettle and swing the element down, making fryer ready for use.
Add fat. The kettle has a 15 lb. fat capacity. 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 twopole switch which turns power on or off. An indicator light
(Power On) is located on the control housing.
2. 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.
3. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450° F
(230° C), this control will shut off the power to the heating elements.
The unit will still have power. 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 qualied service
technician.
CAUTION:
RISK OF
DAMAGE
DO NOT connect or energize
this appliance until all
installation instructions are
read and followed. Damage
to the appliance will result if
these instructions are not
followed.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
5
OPERATION continued
CAUTION:
HOT SURFACE
DO NOT ATTEMPT TO
REMOVE THE KETTLE
FILLED WITH HOT OIL.
CONTACTING HOT OIL
CAN RESULT IN SEVERE
INJURIES OR DEATH
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 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 rst stop and allow to drain.
Raise the element to the vertical position and siphon the oil out of the
kettle. Once drained, the kettle can be washed out with warm water and
wiped dry before returning it to the unit..
DO NOT use soap when cleaning the kettle, it will discolor the kettle.
If kettle needs further cleaning, contact your dealer for product specic
to cleaning fryer kettles. Follow the directions provided with that specic
cleaner.
CAUTION
DO NOT ATTEMPT TO REMOVE THE KETTLE FILLED
WITH HOT OIL. CONTACTING HOT OIL CAN RESULT IN
SEVERE INJURIES OR DEATH.
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.
INAPPROPRIATE USE DUE TO A LACK OF COMMON
SENSE MAY RESULT IN PRODUCT DAMAGE OR
PERSONAL INJURY.
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.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
6
CAUTIONS FOR ALL DEEP FAT FRYERS
• Have your equipment checked regularly to
NEVER LEAVE AN OPERATING FRYER UNATTENDED
REMEMBER HOT OIL IS DANGEROUS –
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.
RESPECT IT!
WARNING – MAINTENANCE
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.
• 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.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
• Keep areas and lters clean above your
fryers – Oil soiled lint or dust can ignite
easily and ames will spread rapidly.
7
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 protable 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.
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.
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 purication 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.
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.
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.
8
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.
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
HANDY FRYING CHART
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
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
Chicken Fried Steak Breading
Cutlets Breading 350° 3-4
Chops Breading 340° 3-4
Meat Balls
Brains Breading 340° 3-5
Asparagus Batter or crumbs Pre-cook in salted water 350° 3
Cauliower 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
Fruit (bananas, pineapples,
apricots, berries)
Corn Batter Serve with syrup or jelly 350° 3-5
Vegetable (peas, green
beans)
Croquettes Breading 360° 3
Chinese Noodles 375° 1-2
French Toast 375° 1
2M-Z21031 Owners Manual for Countertop 15LB Electronic Fryer
Cake 375° 1-1/2 - 2
Yeast, raised 375° 1
Breading Use Oyster liquor in batter 350° 5
or Batter or breading 350° 5
MEATS
Sever all connecting membranes at one inch intervals to
prevent curling
Breading or rolled
in our
360° 3-4
340° 4-6
VEGETABLES
FRITTERS
Serve with fruit juice 350° 3-5
Serve with tomato cheese sauce 350° 5-8
MISCELLANEOUS
DOUGHNUTS
9
Loading...