StarMax 404F User manual

1
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DEEP FAT
FRYER
MODEL
404F
615FF
630FF
Installation and
Operation
Instructions
2M-Z15997 Rev. - 5/30/2012
630FF
615FF

2
These symbols are intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.
RETAIN THIS MANUAL FOR FUTURE REFERENCE
NOTICE
Using any part other than genuine Star factory supplied parts relieves the
manufacturer of all liability.
Star reserves the right to change 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: [phone]
Fax: [phone]
E-mail [email protected]
[email protected]
W[email protected]
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 [email protected]
Mailing Address: Star International Holdings Inc., Company
10 Sunnen Drive
St. Louis, MO 63143
U.S.A

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.
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 CANADAINSTALLATION SHALLBE INACCORDANCE 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
causepropertydamage,injuryordeath. Readtheinstallation,operatingandmaintenance
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
CAUTION
CAUTION
Specications
Model BTU N.P.T. Gas
Connection Weight Dimensions
Installed Shipped Width Depth Height
404F 24,000 3/8” (1cm) 64 lbs 73 lbs 12” 24” 25 5/8”
615FF 30,000 64 lbs 75 lbs 25 1/8” 23 3/8”
630FF 70,000 1/2” (2cm) 110 lbs 118 lbs 24”

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.
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.
CAUTION
CAUTION

GAS PRESSURE REGULATOR
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.
HOT FAT IS POTENTIALLY DANGEROUS. DO NOT COME IN DIRECT CONTACT
WITH HOT FAT.
CAUTION
Adjust Pilot
IL2268

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. CLEANINGTHEEXTERIOR-Theexteriorsurfacescanbekeptcleanandattractivebyregularly
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. OVERNIGHTSHUTDOWN-Turnknobon combinationcontrol tothe "PILOT"position. Thiswill
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.

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.
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.
CAUTION
CAUTION
CAUTION

6
CAUTIONS FOR ALL DEEP FAT FRYERS
NEVER LEAVE AN OPERATING FRYER UNATTENDED
REMEMBER HOT OIL IS DANGEROUS – RESPECT IT!
WARNING – INSTALLATION
• Locate your fryer in a protected place so
that it cannot be tipped over or knocked
off its support. A mechanical restraint
should be installed to prohibit the fryer
from tipping or moving. Consult your local
codes for allowable methods of restraint.
• Install an automatic 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.

A number of commercial devices and materials are
availableto aidineliminatingfatimpurities.Thereare
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
haveallowedfattobreakdownitbecomesunsuitable
for frying — in fact browning is impossible.
In addition to ltration, you can prolong the usefulness
offatby sweeteningitwithfreshcompoundeveryday
- replacing about 15% of the bulk you started with. If
you do enough frying so that normal absorption of fat
infoodamountsto15%to20%of thecapacityofyour
kettleeveryday-thenyoucancallthatyourturn-over
food. It means you can add the recommended 15%
of fresh fat without discarding any of the old.
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.
Themore productionyoucan getfrom each poundof
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 de-
terioration 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.
1. Choose a fat that does not break down quickly.
Hydrogenated shortening, corn, and peanut oils
arelesslikelytobreakdownunderhightempera-
tures.
2. Do not fry foods at temperatures above those
recommended. The higher the fat temperature,
themorerapidtherateoffatdeterioration.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. Atleastonceaday,coolasmallamountoffatand
taste it to see if it has picked up foreign avors.
6. Discard fat that tends to bubble excessively be-
fore food is added.
7. Donotoverloadbaskets-piecesshouldnottouch
whenfrying.Shakebasketstopreventfoodfrom
sticking together. Fry similar sizes together.
8. Never salt foods directly over fat, salt in fat re-
duces 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.
10 POINT PROGRAM
TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS
CARE OF FAT

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: [email protected]
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 526TOAToaster 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 11WLASeries 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
A3/25/03 ADDED WIRE ASSY. NO
FOR 404D,D-NAT ONLY PMR
THERMOSTAT
HIGH LIMIT
VALVE - GAS CONTROL
THERMOPILE
WIRE "C"
(E6-615013, EXCEPTAS FOLLOWS. E4-404049, USED ON 404A-NAT
AND 404D-NAT ONLY)
WIRE "A"
(E6-615011)
WIRE "B"
(E6-615012)
A
404A
615F, 630F
R

MODEL 404F
FRYER NAT/PROP STAR MANUFACTURING INTERNATIONAL, INC.
SK2585 5-20-12Rev. -
ILLUSTRATIVE PURPOSES ONLYAND IN
SOME ITEMS ARE INCLUDED FOR
CERTAIN INSTANCES MAY NOT BE AVAILABLE
2
139
45 15
44
8
10
11
12
13
17
18
19
16
27
20
21
22
23
23
25
26
30
31
35
36
28
37
39
40
41
42
14
43
29
5 7
6
4
34
38
32
33

14
PARTS LIST May 29, 2012, Rev -
Star Manufacturing International, Inc.
Model: 404F Star-Max Counter Gas Fryer
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 FLUEASSY
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 BASKETASSY
10 E4-404032 1 TRIM-FRONTASSY
11 E4-Z0086 1 PANEL RIGHT
12 E4-404048 1 KETTLEASSY
13 E4-404034 1 RETAINER HINGE
14 E4-404040 1 MANIFOLDASSY
15 E4-9074 4 CLAMP-THERMOSTAT BULB
16 F2-9173 4 SPACER-THERMOSTAT-BULB
17 2J-Z0555 1PILOT, NAT (.016 ORIFICE) 404F NAT
E4-Z0556 PILOT, PROP (.026 ORIFICE) 404F PROP
18 E4-Z0554 1 BRACKET-PILOT
19 E4-404036 2 BURNER
20 2A-Y5470 2ORIFICE #51 404F NAT
2A-Z0296 ORIFICE #60 404F PROP
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 2J-Y9268 1VALVE-7000, PROP 404F PROP
2J-Z6452 VALVE, 71-502, NAT 404F NAT
28 2C-Z0096 1 CLIP-TUBE
29 2J-Y9977 1 LPT PRESSURE REGULATOR (OPTIONALFOR 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 NUTACORN 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 FRONTASSY
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 RADIANTASSY
NI 2M-Z8942 1 LABEL-FRYER BURN WARNING
NI 2M-Z8943 1 SIGN-FRYER WARNINGS
NI PS-401058 1 BULB CLAMP KIT

15
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 9
10
11
12
13
14
15
16
17
18
19
24 25
26
27
28
29
30
31
32
33
34
35
36
373839
40
41
42
43
44
45
46
10”
7.5”
47
48
Body
Assy
Combustion
Chamber
49
23
22
21
20

PARTS LIST May 29, 2012, Rev -
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.
1
2
Model: 615FF/630FFF Star-Max Counter Gas Fryer
Fig No. Part No. Qty Description Application
1E6-Y9732 1 FLUE-COVER REAR 615FF
E6-Y9875 630FF
2E6-Y9730 1 FLUE-REAR 615FF
E6-Y9873 630FF
3E6-Y9731 1 FLUE-COVER FRONT 615FF
E6-Y9874 630FF
4 2A-Y9751 2 HOOK-KETTLE
5E6-615015 1 KETTLEASSY 615FF
E6-630015 630FF
6 2V-Z0312 1 VALVE DRAIN
7 2C-9788 1/2 CATCH-MAGNET 615FF/630FF
8E6-615017 1CRUMB TRAYASSY w/Handle 615FF
E6-630014 CRUMB TRAYASSY 630FF
9
2B-115774
1
BASKET LEFT 615FF
2B-115775 BASKET RIGHT 615FF
2B-Y8846 BASKET RIGHT 630FF
2B-Y8847 BASKET LEFT 630FF
10 E4-404033 1 DRAIN FITTING
11 2C-Z3658 1 CLIP-TUBE
12 E6-Y9650 1 DOOR LINER 615FF
E6-Y9880 630FF
13 E6-Z15971 1 DOOR PANEL 615FF
E6-Z15972 630FF
14 2C-8477 3 TINNERMAN CLIP
15 2M-Z15804 1 STAR-MAX LOGO
16 2C-2559 2/4 NUTACORN 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 RETAINERASSY 615FF
23 E2-215024 3/6 BURNER 615FF/630FF
24
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
27 2J-Y9690 1PILOT, NATURAL GAS
E6-Y9691 PILOT, PROPANE
28 2T-Z6007 1 THERMOSTAT
29 E6-Y9726 1PIPE-PILOT 630FF
E6-Y9954 PIPE-PILOT 615FF
30 E6-615010 1 MANIFOLDASSEMBLY 615FF
E6-630010 630FF

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.
2
2
PARTS LIST May 29, 2012, Rev -
Model: 615FF/630FFF Star-Max Counter Gas Fryer
Fig No. Part No. Qty Description Application
31 E6-Y9727 1 BRACKET-THERMOSTAT 615FF
E6-Y9953 630FF
32 2R-Z6003 1 KNOB
33 2J-Y9270 1 THERMOPILE
34 E6-Y9802 1 SUPPORT BURNER 615FF
E6-Y9803 630FF
35 E6-Y9752 2 SUPPORT MANIFOLD
36 2J-Z6452 1VALVE, 71-502, NAT 615FF/630FF NATURALGAS
E6-Z0602 VALVE-7000, PROP 615FF/630FF PROPANE
37 E6-Y9620 1BAFFLE-BOTTOM 615FF
E6-Y9878 BAFFLE-BOTTOM 630FF
38 2J-Y9977 1 LPT PRESSURE REGULATOR (OPTIONALFOR PROPANE)
39 2J-7961 1 E-Z LIGHTER ROD
40 E6-Y9951 1 SHIELD-VALVE
41 2G-5886 1 BAG-FILTER
42 E1-615021 1 BOTTOM FRONTASSY 615FF
E6-630019 630FF
43 2A-Z5942 4 LEG-4”
44 2C-Y7565 4 NUT 3/8-16
45 E6-615022 1 BOTTOMASSY 615FF
E6-630020 630FF
46 2K-Y9975 1PIPE 3/8 NPT 21” 615FF
2K-Y9976 PIPE 1/2 NPT 21” 630FF
47 E6-Y9924 1 INLET PIPE SUPPORT
48 E6-Y9618 1 BACK COMBUSTION 615FF
E6-Y9820 630FF
49 E6-Y9729 1 FLUE-FRONT 615FF
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

13. POUR VIDER LA MARMITE - Tourner le cadran du thermostat pour l’amener à la position d’arrêt.
Retirer les paniers. Vider la matière grasse de la marmite uniquement lorsque la matière grasse est
tiède et liquide. Une friteuse froide chauffée ne se vide pas adéquatement.Au besoin, utiliser un
bâton pour remuer la matière grasse froide au fond de la marmite. Retirer le plateau à miettes.
14. NETTOYAGE DE L’EXTÉRIEUR - Les surfaces extérieures peuvent être maintenues propres et
attrayantes en essuyant régulièrement à l’aide
d’un chiffon doux propre. On peut enlever toute décoloration à l’aide d’un nettoyant non abrasif.
15. RÉASSEMBLAGE - Une fois la marmite nettoyée et le corps de la friteuse essuyé, remettre le
plateau à miettes en place.
16. ARRÊT POUR LANUIT - Tourner le bouton de
la commande combinée à la position veilleuse (« PILOT »). Ceci maintiendra la veilleuse de
sécurité et empêchera également le gaz d’atteindre le brûleur principal. Pour actionner l’appareil,
tourner le bouton de la commande combinée pour l’amener à la position de marche.
17. ARRÊT COMPLET - Tourner le bouton de la soupape pour l’amener à la position d’arrêt.
MISE EN GARDE
NE TENTER EN AUCUN CAS DE FORCER LE BOUTON DE RÉENCLENCHEMENT NI LE
BOUTON DE LA COMMANDE DE SOUPAPE.
CONSEILS GÉNÉRAUX D’ENTRETIEN
1. NE PAS allumer la marmite vide ou si la quantité de matière grasse ou d’huile n’atteint pas la
marque du niveau minimum.
2. NE PAS faire frire les aliments à une température de plus de 196oC.
3. NE PAS remplir excessivement la marmite à frire.
4. NE PAS laisser les miettes brûlées s’accumuler.
5. Faire fondre la matière grasse ou le shortening solide avant de remplir la friteuse.
6. Garder constamment la marmite remplie à capacité.
7. Utiliser du shortening et des matières grasses appropriés pour la friture, et suivre les
recommandations de température.
8. Filtrer la matière grasse et nettoyer la marmite tous les jours.
NETTOYAGE APPROPRIÉ DE LA MARMITE
MISE EN GARDE
NE PAS LAISSER D’EAU VENIR EN CONTACT AVEC LA MATIÈRE GRASSE CHAUDE, CE
QUI PEUT PROVOQUER UNE EXPLOSION.
1. Vider la matière grasse de la friteuse pendant que la matière grasse est tiède, et non chaude.
2. Rincer pour faire disparaître les miettes et tous les résidus qui n’adhérent pas.
3. Remplir d’eau. Porter à ébullition et ajouter un nettoyant de friteuse. Le temps d’ébullition
dépendra de l’état de la friteuse (de 30 minutes à
2 heures ou jusqu’à ce que la friteuse soit propre).
4. Fermer le chauffage, vider et rincer à l’eau jusqu’à ce que la marmite soit propre.
5. Utiliser une solution de rinçage à base de vinaigre (2 à 3 tasses) pour remuer, vider et rincer
soigneusement à l’eau claire.
6. Essuyer la marmite avec un chiffon doux et laisser sécher complètement.
7. Ajouter la matière grasse. Faire fondre la matière grasse ou le shortening solide avant de remplir
la friteuse. Ne jamais tenter d’utiliser un shortening solide pour remplir la marmite. Le shortening
doit être liquide.
RÉPARATIONS ET SERVICE
Cet appareil ne doit être réparé que par l’usine ou le personnel autorisé par l’usine.
MISE EN GARDE
Il est extrêmement dangereux de déplacer cette friteuse lorsqu'elle contient du liquide
chaud, car cela peut causer des brûlures graves. Vider l’huile avant de déplacer la frit-
euse.
7

CONSIGNES DE FONCTIONNEMENT
1. NETTOYERLAMARMITEsoigneusementavantusage.Retirerlespaniersetleplateauàmiettes.Enleverl’huileprotec-
triceappliquéeàl’intérieurdelabouilloireàl’aided’unesolutiondesoudeménagèreoud’unproduitéquivalent.Viderpar
le robinet au fond et rincer soigneusement à l’eau claire, puis sécher complètement avant de remplir d’huile.
2. ROBINET D’ÉVACUATION - S’assurer qu’il est fermé avant d’ajouter la matière grasse.
3. AJOUTER LA MATIÈRE GRASSE -
Modèle 615FD/630FD - Une marque de niveau de matière grasse à l’arrière de la marmite vous aidera à
déterminer le niveau minimum de matière grasse (les friteuses de 30 cm ont une capacité de matière grasse
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
utilisé, compacter le corps gras solide soigneusement sur les côtés et le fond de la marmite avant de mettre
le bouton de contrôle de la température à la position de marche.
Modèle 404D -Tenirle niveaude matière grasse5 cm enhautde tubes.Marmite cales approximativement8.2
kg de matière grasse. Si un corps gras solide est utilisé; fondre le corps gras solide avant farce la marmite:
Jamais employer le corps gras solide en raison de farce la marmite.
On peut utiliser un niveau plus élevé de matière grasse pour faire frire des aliments volumineux tels que des
croquettes de poisson ou de poulet. Le niveau doit être choisi soigneusement de manière à ce que l’action
moussante ne déborde pas de la marmite.
4. Mettre le bouton de la soupape à la position de marche.
5. CONTRÔLE DE LATEMPÉRATURE - Le thermostat consiste en un interrupteur combiné à une commande
de chaleur. La position d’arrêt coupera le courant électrique qui ferme le robinet de gaz. La matière grasse
étant dans la marmite (remarque : Modèle 615FD/630FD - la matière grasse solide doitêtrecompactée soi-
gneusement sur les côtés et le fond de la marmite), tourner le bouton du thermostat à 93°C.
6. PLATEAU À MIETTES - Modèle 615FD/630FD -Placer le plateau à miettes dans la marmite lorsque la matière
grasse est fondue.
Panier crèmaillère Modèle 404D - Placer le panier crèmaillèr avant farce la marmite.
7. Tourner le bouton du thermostat pour l’amener à la température de friture désirée. NE PAS FAIRE FRIRE
PLUS D’ALIMENTS PAR LOT QU’ON NE PEUT FAIRE FRIRE EFFICACEMENT - Une trop grande quantité
d’aliments par lot cause une baisse excessive de température et un gaspillage de matière grasse, sans le
moindre gain de capacité.
8. ABBAISSEMENTDUPANIER-Lorsquelamatièregrasseaatteint latempératurequiconvient,abaisserlepanier
et les aliments lentement dans la matière grasse. Lorsque des aliments humides sont abaissés trop rapidement
dans la matière grasse chaude, celle-ci écume et éclabousse excessivement.
9. ÉGOUTTAGE - Lorsque les aliments ont ni de frire, lever les paniers et les accrocher aux poignées de la
marmite. Laisser l’excédent de graisse revenir dans la marmite.
10. REPOS-Durantlespériodesderepos,baisserle réglage de température duthermostatà environ 93oC. Il n’est
pas nécessaire de maintenir la pleine température de cuisson durant les périodes de repos, car la matière
grasse peut être réchauffée rapidement jusqu’à la température désirée. Cette méthode prolonge la durée
d’utilisation de la matière grasse tout en réduisant la consommation de gaz.
REMARQUE: Sereporter au tableaucommode defriturepour connaîtrela températurerecommandée etle temps
requis pour faire frire adéquatement différents aliments, ainsi que les méthodes et les suggestions de panure.
11. POUR METTRE LA FRITEUSE À L’ARRÊT - Tourner le bouton du cadran du thermostat en sens anti-
horaire pour l’amener à la position d’arrêt. La veilleuse demeure allumée.
12. FILTRAGE DE LA MATIÈRE GRASSE - Attendre que la matière grasse soit tiède avant de la ltrer. Faire glisser
le sac-ltre par-dessus l’extrémité du raccord de la soupape d’évacuation et l’attacher en place en faisant un
noeud de manière à ce qu’il ne glisse pas. Placer un réceptacle sous le sac et ouvrir lentement la soupape
d’évacuation. Lorsque la marmite est vide, utiliser un petit pot pour verser l’huile chaude énergiquement sur
des côtés, les tubes et le fond de la marmite pour éliminer les miettes, etc. Continuer à verser jusqu’à ce que
toutes les miettes, etc. soient entraînés dans le sac-ltre. Retirer le sac-ltre et le laver pour le prochain usage.
Fermer la soupape d’évacuation et reverser la matière grasse dans la marmite.
6

CONSIGNES D’ALLUMAGE
1. Attendre cinq minutes avant de réallumer la veilleuse.
2. Ouvrir la porte avant.
3. Amener le thermostat à la position d’arrêt
(« OFF »).
4. Amener le bouton de la soupape à la position veilleuse (« PILOT »). Enfoncer complètement le bouton.
Allumer la veilleuse à travers l’ouverture pratiquée à l’avant de l’appareil. Tenir le bouton enfoncé pen-
dant 60 secondes ou jusqu’à ce que la veilleuse demeure allumée.
5. S’assurer que la soupape d’évacuation est en position fermée.
6. Ajouter, au besoin, du gras liquide.
7. Amener le bouton de la soupape à la position de marche (« ON »). Mettre le thermostat à la tempéra-
ture désirée.
8. Pour couper toute amenée de gaz à la commande de la soupape et à la veilleuse, mettre le bouton de
la soupape à la position d’arrêt (fermeture complète).
RÉGLAGE DE LA VEILLEUSE
1. Ouvrir le panneau de la porte avant.
2. Retirer le bouchon à vis fendue à côté de la sortie de gaz de la veilleuse de la soupape de commande.
3. Tourner la vis intérieure vers la droite ou la gauche pour diminuer ou augmenter la amme de la veil-
leuse. (La amme doit entourer les extrémités du thermocouple d’environ 1,2 cm.)
4. Remettre le bouchon à vis fendue fermement en place pour prévenir les fuites de gaz.
RÉÉTALONNAGE DU THERMOSTAT
1. Pour déterminer si le thermostat doit ou non
être réétalonné, utiliser un thermomètre exact situé environ au centre de la marmite avec le bulbe placé
à 2,4 cm sous le dessus du gras.
2. Mettre le thermostat à 177oC et vérier le relevé du thermomètre lorsque la amme du brûleur s’éteint.
La température doit être d’environ 3oC de moins que le réglage au cadran du thermostat.
3. Si ce n’est pas le cas:
a. Sans déranger le thermostat, tirer le bouton vers l’avant et le retirer de l’arbre.
b. Tourner la vis au centre de l’arbre en sens horaire pour diminuer la température ou
en sens anti-horaire pour augmenter la température. REMARQUE: un quart de
tour de cette vis provoquera un changement d’environ 17oC.
c. Remettre le bouton en place.
4. Répéter les étapes 1, 2 et 3 jusqu’à ce que le thermostat soit juste.
THERMOSTAT DE LIMITE SUPÉRIEURE
Ces appareils sont pourvus d’un thermostat de type limite de haute température à réenclenchement
manuel. Ce thermostat coupe le courant électrique au robinet de gaz magnétique qui coupe le gaz si la
température de la matière grasse atteint 232oC. La friteuse ne fonctionnera pas tant que le bouton rouge
de réenclenchement n’aura pas été enfoncé.
Si le thermostat de limite de haute température se déclenche, il faut vérier le thermostat de régulation de
température pour y relever tout défaut de fonctionnement. Le thermostat haute limite est situé à l’intérieur
de la friteuse à votre droite, on peut l’atteindre lorsque la porte est ouverte.
MISE EN GARDE
NE PAS RETIRER LES PIEDS.
NE PAS FAIRE CHAUFFER UNE MARMITE VIDE.
MISE EN GARDE
LA MATIÈRE GRASSE CHAUDE EST EVENTUELLEMENT DANGEREUSE. ÉVITER TOUT
CONTACT DIRECT AVEC LA MATIÈRE GRASSE CHAUDE.
5