Superior 301HLDS Series Owner's manual

1
DEEP FAT
FRYER
MODEL
301HLDS SERIES
Installation and
Operation
Instructions
2M-Z6597 Rev. F 3/15/12
301HLDS

2
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

3
GENERAL INSTALLATION DATA
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.
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.
Thisfryerisequippedforthevoltageandwattageindicated on the nameplate mounted on the underside
ofthefrontedge. Itisdesignedforuseonalternatingcurrent(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.
Proper connections and power supply are essential for efcient performance. Connect six foot lead in
cord to a suitable grounded outlet of the correct voltage. Be sure the switch is in the off position. The
receptacle should match the plug (NEMA conguration of receptacle is: 6-30R). Four legs are provided
andshouldbeinstalledforeaseofcleaning. Levelunitbyadjustingthe(4)feetwhichhaveanadjustment
of 1-3/8" (35 mm) for accurate leveling and perfect line-up with other units.
POWER SUPPLY
The Model 301HLDS is wired at the factory for operation on a single phase power supply 208/240V, 60 Hz.
DO NOT INSTALL WITHOUT FEET PROVIDED.
PLACE THE LAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN AN
AREA VISIBLE TO THE FRYER OPERATOR.
CAUTION
CAUTION
WARNING

4
OPERATING INSTRUCTIONS
CLEAN KETTLE BEFORE USING
Take out baskets, push down and hold element catch, located on left side of element housing. Lift up
on element lift handle until element locks in a vertical position, and remove kettle. The kettle can be
cleaned in a sink like any other pot or container.
ADDING FAT
Replace kettle and swing the element down by holding element lift handle and pushing release catch
down and holding it there. Lower element. Fryer is now ready for use. Add fat. A fat level line on the
rear of the kettle will guide you in determining the minimum cold fat level. Ahigher fat level can be used
when frying bulky foods, such as chicken or sh cakes. The fat level should be chosen carefully so that
the foaming action of the fat does not spill out of the kettle. If solid shortening is used, pack carefully
around the elements.
CONTROLS
1. ON/OFF TWO-POLE SWITCH - Located on the front panel is a two-pole switch which turns power
on or off.
2. THERMOSTAT CONTROL - Located on the control housing, this control allows you to select the
desired frying temperature. A signal light indicates when the element is on. When the light goes
off, the desired temperature has been reached.
3. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450° F (230° C), this control will shut off the
power. The light on the control panel will go out. The fat temperature must cool to 400° F (202.4°
C) and the manual reset button located on the back panel of the control housing must be pressed
to restore operation. Should the hi-limit control activate twice in succession, the primary thermostat
should be checked for malfunction by a qualied service technician.
FRYING
After fat has been added, turn the switch on and set the thermostat at 200° F (92.4° C). After the fat has
melted, turn the thermostat to the desired setting. Included in this instruction booklet is a frying chart
and some helpful hints on fat use. After the selected fat temperature has been reached, the signal light
goes out. Slowly lower half lled baskets into the fat. Do not overload baskets as this causes foods to
be improperly fried. When moist food is lowered too quickly into hot fat, the fat will foam and spatter
excessively.
NOTE: Baskets should be allowed to drain after frying cycle. The kettle handles
serve as basket hangers.
IDLING
During idle periods turn thermostat control to approximately 200° F (92.4° C). The fast recovery fryers can
bebroughtuptofryingtemperature in a matter ofminutes. Loweringthetemperatureduring idle periods
saves energy costs and prolongs fat life. To turn off fryer turn the on/off switch to the "off" position.
INAPPROPRIATE USE DUE TO A LACK OF COMMON SENSE MAY RESULT IN
PRODUCT DAMAGE OR PERSONAL INJURY.
DRAINING KETTLE
Turn switch to "OFF." Remove baskets. Raise element to the rst stop and allow it to drain. Raise the
element to the vertical position and siphon the oil out of the kettle.
DONOTATTEMPTTOREMOVETHEKETTLEFILLEDWITHHOTOIL. CONTACTING
HOT OIL CAN RESULT IN INJURY 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.
CAUTION
CAUTION

5
CLEANING THE EXTERIOR
The exterior surfaces can be cleaned by regularly wiping with a soft cloth. Any discoloration can be
removed with a non-abrasive cleaner.
MAINTENANCE AND REPAIRS
Contactthefactoryoroneofitsrepresentativesoralocalservicecompanyforserviceormaintenance
if required.

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.

7
A number of commercial devices and materials are
availabletoaidin eliminatingfatimpurities.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
offatbysweeteningitwithfreshcompoundeveryday
- 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
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 productionyou can get fromeach 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. 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 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

8
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

9
Part# 2M-4497-2 12/06 RMS
The foregoing warranty is in lieu of any and all other warranties expressed or implied and constitutes the entire warranty.
FOR ASSISTANCE
Should you need any assistance regarding the Operation or Maintenance of any Star equipment; write, phone, fax or email our Service Department.
In all correspondence mention the Model number and the Serial number of your unit, and the voltage or type of gas you are using.
ALL:
*Pop-Up Toasters
*Butter Dispensers
*Pretzel Merchandisers
(Model 16PD-AOnly)
*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 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 StarAuthorized 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 FactoryAuthorized Technician.
PARTS WARRANTY
Parts that are sold to repair out of warranty equipment are warranted for ninety (90) days. The part only is warranted. Labor to replace the part is chargeable to
the customer. SERVICES NOT COVERED BY WARRANTY
PORTABLE EQUIPMENT
Star will not honor service bills that include travel time and mileage charges for servicing any products considered "Portable" including items listed below.
These products should be taken to the ServiceAgency for repair:
1. Travel time and mileage rendered beyond the 50 mile radius limit
2. Mileage and travel time on portable equipment (see below)
3. Labor to replace such items that can be replaced easily during a daily cleaning
routine, ie; removable kettles on fryers, knobs, grease drawers on griddles, etc.
4. Installation of equipment
5. Damages due to improper installation
6. Damages from abuse or misuse
7. Operated contrary to the Operating and Installation Instructions
8. Cleaning of equipment
9. Seasoning of griddle plates
10. Voltage conversions
11. Gas conversions
12. Pilot light adjustment
13. Miscellaneous adjustments
14. Thermostat calibration and by-pass adjustment
15. Resetting of circuit breakers or safety controls or reset buttons
16. Replacement of bulbs
17. Replacement of fuses
18. Repair of damage created during transit, delivery, &
installation OR created by acts of God
*The Model 510FD Fryer.
*The Model 526TOAToaster Oven.
*The Model J4R, 4 oz. Popcorn Machine.
*The Model 518CMA& 526CMACheese 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, 11RWSeries, and 11WSA Series.
*All QCS/RCS Series Toasters except Model QCS3 & RCS3 Series.

10
STAR MANUFACTURING INTERNATIONAL INC.
SK1724 Rev C
3/13/2008
MODEL:
301HLD
THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO STAR MFG. INT'L. INC.
NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED.
NOTES: 1. LOOKING TOWARDS REAR
OF ELEMENT CONTROLASSEMBLY.
2. LOOKING TOWARDS REAR
OF THE SWITCH.
NOTE 1
THERMOSTAT PILOT LIGHT HEATING ELEMENT WIRE NUT (2) HIGH LIMIT THERMOSTAT ON-OFF SWITCH (2 POLE)
A
A E F D C B
NOTE 2
NOTE: ALL POWER WIRES ARE #12 GAUGE
BLK WHT
GRN
RATED WATTAGE 4130 5500 240V
208V PHASE SINGLE
22.9 19.9 AMPS NOMINAL
NEMA PLUG NUMBER 6-30P
CORD:12AWG/3,SJTO 105 C,250V CORDSETASSY# E3-301044
ELEMENT HOUSING ASSEMBLY
B
C
D
E
F
1 BLACK
2 WHITE
4 BLACK
3 WHITE
5 BLACK
6 BLACK

11
1
2
3
14
40
39
4
5
6
7
8
10
9
11
12
13
15
16 17 18
19 20
21
22 23
37
36
35
34
33
32
31
30
27
28
29
26
25
24
38
MODEL: 301HLD
THIS DRAWING CONTAINS INFORMATION
CONFIDENTIAL TO STAR MFG. INT'L. INC.
NO REPRODUCTION OR DISCLOSURE OF
ITS CONTENTS IS PERMITTED.
STAR MANUFACTURING INTERNATIONAL INC.
SK1618 Rev E 3/15/2012

12
PARTS LIST MARCH 15, 2012, Rev. E
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.
Number
Per
Unit Description
Star Manufacturing International, Inc.
MODEL
Part
Number
Key
Number
1 2A-Z5942 4 LEGS
2 2M-Z6377 1 FACEPLATE
3 2E-Y5166 1 CIRCUIT BREAKER
4 2D-301007 1 KETTLE ASSEMBLY
5 E3-Y7254 1 PANEL-BACK
6 2C-2555 8 NUT-ACORN
7 E3-Y5940 2 LOWER ELEMENT CLAMP
8 E3-301043 1 HANDLE-CLAMP ASSEMBLY
9 2C-H1578 8 SCREW-8-32X1
10 E3-9280 1 CLAMP-ELEMENT
11 2N-Z2920 1 ELEMENT 5500 WATT
12 E3-9288 2 BUSHING-SPLIT
13 2R-Z6379 1 KNOB-THERM.
14 E1-Z1390 1 SWITCH GUARD
15 E3-Y7359 1 BRACKET-THERMO
16 2R-9572 1 KNOB-HARRY DAVIE
17 E3-301060-PS 1 RELEASE ROD/PAWL KIT
18 2P-9274 1 SPRING-RELEASE
19 2A-Y1105 2 PIN ROLL
20 2T-Z7268 1 THERMOSTAT
21 E1-7363 4 CLAMP-THERMOSTAT
22 E3-301059 1 PILOT-LIGHT ASSEMBLY
23 2T-Z3209 1 THERMOSTAT-SAFETY
24 2K-Y6764 1 BUSHING-STRAIN
25 E3-301044 1 CORD-ASSEMBLY
26 E3-9262 1 BACK-ELEMENT HOUSING
27 E3-Y1621 1 CLIP-GROUND
28 E3-7674 2 ANGLE-CAPILLARY
29 2I-9277 1 GASKET
30 E3-9276 1 ARM-PAWL
31 2P-Y3453 4 WIRE-SPACER
32 2P-5737 6 CLIP-CAPILLARY
33 2B-301042 1 BASKET, RIGHT
34 2B-301041 1 BASKET, LEFT
35 E3-301046 1 BOTTOM ASSEMBLY
36 2M-Z7219 1 SIGN-STICKER
37 2M-Z8942 1 LABEL-FRYER BURN WARNING
40 2C-Z4341 2 SCREW, #6-32 X 1/4 RHPH
NI 2M-Z8943 1 SIGN-FRYER WARNINGS
1
1
301HLDS Star-Max Electric Counter Fryer