Wells F30 Service Manual

STAR HOLDINGS INTERNATIONAL INC.

265 Hobson St., Smithville, TN 37166

Telephone: [phone]

OWNERS MANUAL

30lb COUNTERTOP

ELECTRIC FRYER

Wells

F30

MODELS

Includes

INSTALLATION

USE & CARE

EXPLODED VIEW

PARTS LIST

WIRING DIAGRAM

IL3111

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-Z21032 Rev. D 07/2019

LIMITED EQUIPMENT WARRANTY

Wells Manufacturing warranties new products to be
free from defects in material and/or workmanship
for a period of one [1] year from the date of original
installation, except as noted below. Defects that occur
as a result of normal use, within the time period and
limitations defined in this warranty, will at Wells’
discretion have the parts replaced or repaired by Wells
or a Wells-authorized service agency.

THIS WARRANTY IS SUBJECT TO ALL LISTED CONDITIONS.

Repairs performed under this warranty are to be
performed by a Wells authorized service agency. Wells
will not be responsible for charges incurred or service
performed by non-authorized repair agencies. In all
cases, the nearest Wells-authorized service agency
must be used. Wells will be responsible for normal
labor charges incurred in the repair or replacement
of a warrantied product within 50 miles (80.5 km)
of an authorized service agency. Time and expense
charges for anything beyond that distance will be
the responsibility of the owner. All labor will need
to be performed during regular service hours. Any
overtime premium will be charged to the owner. For all
shipments outside the U.S.A. and Canada, please see
the International Warranty for specific details. It is the
responsibility of the owner to inspect and report any
shipping damage claims, hidden or otherwise, promptly
following delivery. No mileage or travel charges will be
honored on any equipment that is deemed portable. In
general, equipment with a cord and plug weighing less
than 50 lb. (22.7 kg) is considered portable and should
be taken or shipped to the closest authorized service
agency, transportation prepaid.

CONTACT

Should you require any assistance regarding the
operation or maintenance of any Wells equipment;
write, phone, fax or email our service department. In all
correspondence mention the model number and serial
number of your unit, as well as the voltage or type of
gas you are using.

Business hours are 8:00 a.m. to 4:30 p.m. Central

Standard Time (CST)

Telephone: [phone]

Fax: [phone]

Email: [e-mail]

www.wells-mfg.com

WARRANTY EXCLUSIONS

THE FOLLOWING WILL NOT BE COVERED UNDER WARRANTY.

• Any product which has not been used, cleaned, maintained,
or installed in accordance with the directions published in the
appropriate installation sheet and/or owner’s manual as well
as national and local codes, including incorrect gas, electrical,
or water connection. Lang is not liable for any unit which has
been mishandled, abused, misapplied, subjected to chlorides,
harsh chemicals, or caustic cleaners, damaged from exposure
to hard water, modified by unauthorized personnel, damaged
by flood, fire, or other acts of nature [or God], or which have
an altered or missing serial number.

• Installation, labor, and job checkouts, calibration of heat
controls, air and gas burner/bypass/pilot adjustments, gas
or electrical system checks, voltage and phase conversions,
cleaning of equipment, or seasoning of griddle surface.

• Replacement of fuses or resetting of circuit breakers, safety
controls, or reset buttons.

• Replacement of broken or damaged glass components,
quartz heating elements, and light bulbs.

• Labor charges for all removable parts in gas charbroilers
and hotplates, including but not limited to burners, grates,
and radiants.

• Any labor charges incurred by delays, waiting time, or oper­ating restrictions that hinder a service technician’s ability to
perform service.

• Replacement of items subject to normal wear or items that
can easily be replaced during a daily cleaning routine, such as
but not limited to knobs, bulbs, fuses, quartz heating ele­ments, baskets, racks, and grease drawers.

• Components that should be replaced when damaged or
worn, but have been field-repaired instead [eg. field-welded
fry pots]

• Any loss of business or profits.

ADDITIONAL WARRANTIES

• Specific/chain specific versions may also have additional
and/or extended warranties.

PRODUCTS PARTS LABOR

Universal ventless hoods (WVU)

Canopy ventless hoods (WVC)

*Universal ventless hoods and/or
canopy ventless hoods purchased
with approved Southbend-Star
electric equipment

*Southbend-Star approved electric
equipment purchased and installed
under ventless hood

**Universal Ventless Hood and
Southbend-Star electric equipment
must be on the same PO and listed
on the ventless start-up document
for the 2 year warranty to apply

“Cook’n Hold” equipment [HW10, HWSMP,
LLSC7, LLSC7WA, LLSC11, and LLSC11WA]

Cast iron grates, burners; and burner shields

Wells parts sold to repair equipment 90 days

Service First 1 year

1 year 1 year

1 year 1 year

2 years 2 years

2 years 1 year

1 year

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

xi

2M-Z22393 ∙ Rev. B ∙ 01.2019

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

12” (30.4 CM)

24”

(60.9 CM)

24”

(60.9 CM)

2M-Z21032 Owners Manual for Countertop 30LB Electronic Fryer

SPECIFICATIONS

6”

(15.2 CM)

21 7/16”

(54.4 CM)

4”

(10.1 CM)

ELEMENT HANDEL
SWINGS DOWN FOR
EXTRA CLEARANCE

16 3/4”

(42.5 CM)

CENTERLINE OF

CONDUIT CONNECTION

16” (40.6 CM)

36 11/32”

(97.3 CM) ref.

1 1/4” (3.1 CM)

5” (12.7 CM)

IL3112

1

FEATURES & OPERATING CONTROLS

(not shown, on back)

Hi- Limit

Temperature

Adjustment

Fryer Head

Lifting Handle

Power & Heating Indicators

Fryer Head Latch

Basket

Hanging Brackets

Element

Fryer Head

Locking Pin

Twin 15lb Kettles

On / Off

Switch

Nameplate

4” Adjustable Feet

Fig. 1 Countertop Electric Fryer (shown with the fryer head in the up position)

2

IL3101

2M-Z21032 Owners Manual for Countertop 30LB 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

qualied 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 qualied technical personnel. Any procedure which
requires the use of tools must be performed by a qualied technician.

This manual is considered to be a permanent part of the appliance.

2M-Z21032 Owners Manual for Countertop 30LB 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 qualied electrician install

this appliance. He should be familiar with electrical installations and all
electrical codes. Proper connections and power supply are essential

for efcient 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 specic wiring, check the wiring diagram.

2M-Z21032 Owners Manual for Countertop 30LB 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 kettles. The
kettles can be cleaned in a sink like any other pot or container.

ADDING FAT

Replace kettle and swing the element down, making fryer ready for use.
Add fat. Each 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 qualied service

technician.
Each pot is equipped with its own HI-LIMIT THERMOSTAT.

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-Z21032 Owners Manual for Countertop 30LB 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 specic
to cleaning fryer kettles. Follow the directions provided with that specic

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-Z21032 Owners Manual for Countertop 30LB 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-Z21032 Owners Manual for Countertop 30LB 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 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.

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 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.

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-Z21032 Owners Manual for Countertop 30LB 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

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

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-Z21032 Owners Manual for Countertop 30LB 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

EXPLODED VIEW: F30 30lb COUNTERTOP ELECTRIC FRYER

3

4

14

15

11

12

13

19

18

17

16

10

20

1

5

6

7

8

29

28

27

24

23

22

21

25

26

41

30

39

31

32

38

2

1

34 1

33

31

35

40

39

30

29

1

36

44

Model: F30

30LB Electric Fryer

49

42

48

45

26

48

50

47

38

37

51

1

2M-Z21032 Owners Manual for Countertop 30LB Electronic Fryer

SK2951 Rev. - 1/15/2016

52

Nameplate

153

10

Model: F30 Electric Deep Fat Fryer

Fig No. Part Number Quantity Description Application

1 2C-6349 61 SCREW #8X3/8 B THP STL NP
2 2K-70229 2 BUSHING SHORTY HEYCO 2850
3 E1-Y5087 2 BACK-ELEMENT HOUSING
4 2I-Y5097 2 GASKET-ELEMENT HOUSING
5 2T-Y1668 2 HI-LIMIT/SAFETY T-STAT
6 2A-Y5109 1 ROD-CATCH
7 2A-7435 4 PIN-COTTER 1/16DX3/8 STL

8 2P-7969 2 SPRING 11/321DX7/8LG#18
10 2R-Z20952 2 KNOB ASSEMBLY-WELLS
11 E1-116313 2 SIGNAL LITE ASSEM-HEATING
12 E1-116314 2 SIGNAL LITE ASSEM-POWER
13 2I-5659 4 9061 GROMMET DRILL#55
14 2N-Y5168 2 ELEMENT-240V 5750W
15 E1-Y1890 2 BRACE-ELEMENT (SMALL)
16 2C-2559 4 NUT 10-24 ACHD BR NP
17 E1-Y1669 2 CLAMP-ELEMENT UPPER
18 2R-115719 2 HANDLE BRKT ASSY-115 FRYR
19 2C-1516 4 SCREW 10-24X1 STL RH NP
20 2C-2556 10 NUT 8-32 HEX STL NP
21 E1-7363 8 CLAMP-THERMOSTAT BULB
22 2P-5737 12 CLIP- CAPILLARY TUBE
23 2C-1494 8 SCREW 8-32X1/2 RHP STL NP
24 E1-Y1889 2 BRACE-ELEMENT
25 E1-530048 2 RH ELEM & CTRL HSG ASSY
26 2T-Z7208 2 THERMOSTAT 375F
27 2A-Y5108 2 ROD-CATCH RELEASE
28 2A-5401 2 PIN-COTTER 3/32DX3/4 SS
29 2C-Y5094 2 RING-RETAINING-1.000 ID
30 2I-Y5088 2 GASKET-PIVOT 1.37 X 1.4
31 2A-Y5090 2 BUSHING PIVOT - PLATED
32 E1-530005 1 WIRE HOUSING ASSEMBLY
33 2I-Y5095 1 GASKET-WIRE HOUSING
34 E1-Y5086 1 BACK-WIRE HOUSING
35 E1-115714 2 KETTLE ASSEMBLY COMPLETE
36 E1-Y5084 1 PANEL-INSPECTION
37 E1-530006 1 RH HOUSING SUPPORT ASSY
38 2C-Y1221 4 BOLT 1/4-20X1/2 HEX STL
39 2C-Y5096 2 NUT-PUSH ON #C1400-017
40 2K-Y5093 1 BUSHING-SNAP #SB-1000-12
41 E1-530007 1 LH HOUSING SUPPORT ASSY
42 2E-Y5166 2 SWITCH-2 POLE 30 AMP

2M-Z21032 Owners Manual for Countertop 30LB Electronic Fryer

44 2M-Z20961 1 WELLS DOMED LOGO 2.5”W
45 2C-200067 4 SCREW 6-32X1/4 THP SS
46 E1-Z15962 2 SWITCH GUARD SINGLE SST
47 E1-Y5101 1 DIVIDER-REAR
48 E1-Y5100 2 DIVIDER-KETTLE

PARTS LIST: F30

11

January 27, 2016, Rev. -

PARTS LIST: F30 continued

Fig No. Part Number Quantity Description Application

49 E1-Y5099 1 DIVIDER-FRONT
50 2E-Y2849 1 BLOCK TERMINAL
51 E1-530071 1 BOTTOM ASSY 530TED
52 2A-Z5942 4 FOOT, 1/2-13 X 4”L.
53 E1-Z3758 1 PANEL-INSPECTION
NI 2B-Y8846 1 BASKET, RIGHT HANGER
NI 2B-Y8847 1 BASKET, LEFT HANGER
NI 2M-Y5135 1 LABEL-WIRING DIAGRAM
NI 2M-Z8943 1 SIGN-FRYER WARNINGS

Model: F30 Electric Deep Fat Fryer

12

2M-Z21032 Owners Manual for Countertop 30LB Electronic Fryer

WIRING DIAGRAM

2M-Z21032 Owners Manual for Countertop 30LB Electronic Fryer

13

WELLS MANUFACTURING

265 Hobson St., Smithville, TN 37166

Telephone: [phone]

www.wells-mfg.com