Wells GF15 User manual

®
DEEP FAT
FRYER
MODEL
GF15
GF30
Installation and
Operation
Instructions
2M-Z21334 Rev -6/28/2016
GF30
GF15

2
2M-Z21334: Wells Gas Deep Fat Fryer
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:
Fax:
E-mail
Website:
[phone]
[phone]
[email protected]
www.wellsbloomfield.com
Service Help Desk
Authorized Service Agent Listing
Reference the listing provided with the unit
or
for an updated listing go to:
Website:
E-mail
www.wellsbloomfield.com
[email protected]
Mailing Address: Wells Manufacturing
10 Sunnen Drive
St. Louis, MO 63143
U.S.A

3
2M-Z21334: Wells Gas Deep Fat Fryer
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 CANADA INSTALLATION SHALL BE IN ACCORDANCE WITH THE CURRENT CAN/
CGA-B149.1 NATURAL GAS INSTALLATION CODE OR CAN/CGA-B149.2 PROPANE
INSTALLATION CODE AND LOCAL CODES WHERE APPLICABLE.
WARNING: Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating and maintenance
instructions thoroughly before installing or servicing the equipment.
This appliance and control valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 PSIG (1.034 ATM). This appliance
must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than
1/2 PSIG (1.034 ATM). For your protection, we recommend a qualied installing agency install this
appliance. They should be familiar with gas installations and your local gas requirements. In any
case, your gas company should be called to approve the nal installation. In addition, there should be
posted, in a prominent location, detailed instructions to be followed in the event the operator smells
gas. Obtain the instructions from the local gas supplier.
FRYER SHOULD BE RESTRAINED TO PREVENT TIPPING WHEN INSTALLED
TO AVOID SPLASHING OF HOT LIQUID. USE ADEQUATE TIES WHEN
INSTALLING THE FRYER.
INAPPROPRIATE USE DUE TO A LACK OF COMMON SENSE MAY RESULT IN
PRODUCT DAMAGE OR PERSONAL INJURY.
CAUTION
CAUTION
CAUTION
Weight
Model N.P.T. Gas Dimensions BTU Connection Installed Shipped Width Depth Height
GF15 30,000 3/8” (1cm) 64 lbs 75 lbs 12”
GF30 70,000 1/2” (2cm) 110 lbs 118 lbs 24” 25 1/8” 23 3/8”
Specications

4
2M-Z21334: Wells Gas Deep Fat Fryer
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

5
2M-Z21334: Wells Gas Deep Fat Fryer
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 10" 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

6
2M-Z21334: Wells Gas Deep Fat Fryer
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 filling with oil.
2. DRAIN VALVE - Make certain it is closed before adding fat.
3. ADD FAT - 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.
A higher fat level can be used when frying bulky foods, such as chicken or fish 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. Solid fat must be carefully packed to the sides and bottom of the kettle) turn the
thermostat knob to 200° F (93°C).
6. Place the crumb tray in the kettle when the fat has melted.
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 finished frying, raise the baskets and hang them on the handles of
the kettle. Allow excess fat to drain back into the kettle.
10. IDLING - During idle periods, lower the temperature setting of the thermostat to approximately
200° F (93°C). It is not necessary to maintain full cooking temperature during idle periods, for
the fat can be reheated quickly to the desired temperature. This procedure will result in longer
fat life and less gas consumption.
NOTE: See the Handy Frying Chart for recommended temperature and time required to properly
fry various foods as well as procedures and coating suggestions.
11. TO TURN THE FRYER OFF - Turn the thermostat dial knob counterclockwise to the "OFF"
position. The pilot will remain lit.
12. STRAINING FAT - Wait until fat is warm before straining fat. Slip lter bag over end of drain
valve nipple and tie in place with a bow knot so it will not slide off. Place a receptacle under bag
and slowly open drain valve. When the kettle is empty, use a small pot to pour hot oil vigorously
around sides, tubes and bottom of kettle to wash out crumbs, etc. Continue to pour until all
crumbs, etc. are washed into lter bag. Remove lter bag and wash for next use. Close drain
valve, and pour fat back into kettle.
13. TO DRAIN KETTLE - Turn thermostat dial to the "OFF" position. Remove baskets. Drain fat
from kettle only when fat is warm and liquid. A cold fryer heated up will not drain properly. Use
a stick, if necessary, to stir up cold fat in bottom of kettle. Remove crumb tray.
14. CLEANING THE EXTERIOR - The exterior surfaces can be kept clean and attractive by regularly
wiping with a clean soft cloth. Any discoloration can be removed with a non-abrasive cleaner.
15. REASSEMBLING - After the kettle has been cleaned and the fryer body wiped off, replace
crumb tray.
16. OVERNIGHT SHUTDOWN - Turn knob on combination control to the "PILOT" position. This will
maintain the safety pilot and also prevent any gas from reaching the main burner. To activate
unit, turn the combination control knob to the "ON" position.
17. COMPLETE SHUTDOWN - Turn valve knob to "OFF" position.

7
2M-Z21334: Wells Gas Deep Fat Fryer
OPERATING INSTRUCTIONS continued
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

8
2M-Z21334: Wells Gas Deep Fat Fryer
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.

9
2M-Z21334: Wells Gas Deep Fat Fryer
A number of commercial devices and materials are
available to aid in eliminating fat impurities. There are
several excellent models of pressure lters as well
as strainer-type lters, which, if used regularly, will
prolong life of fat.
However, no purication device will renew broken
down or rancid fat or put new life into it. Once you
have allowed fat to break down it becomes unsuitable
for frying — in fact browning is impossible.
In addition to ltration, you can prolong the usefulness
of fat by sweetening it with fresh compound every day
- replacing about 15% of the bulk you started with. If
you do enough frying so that normal absorption of fat
in food amounts to 15% to 20% of the capacity of your
kettle every day - then you can call that your turn-over
food. It means you can add the recommended 15%
of fresh fat without discarding any of the old.
In three to six months you may spend as much for fat
as you paid for your kettle. So fat is an item you want
to know all about; how to select it; how to manage it.
The more production you can get from each pound of
fat, the more protable your frying operation will be.
To get a high rate of production per pound of fat you
have to avoid two things. One is early breakdown
and spoilage of the compound so that you have to
throw it away before it does enough work to "earn its
keep." The other is excessive sponging up of fat by
the food being fried.
The main cause of fat breakdown is excessive heat.
On the other hand abnormal absorption is caused by
frying too long at too low temperatures. One answer
to both problems is exact control of heat — so that
fat neither smokes up nor soaks up.
Of course, no fat "keeps" forever. Not only heat, but
air and moisture, salt particles and crumbs of food
work to break it down. But you can slow up fat 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
are less likely to break down under high tempera-
tures.
2. Do not fry foods at temperatures above those
recommended. The higher the fat temperature,
the more rapid the rate of fat deterioration. Above
400°F fats quickly deteriorate.
3. During short intervals between frying, turn the
heat down. Do not keep heat on for long
periods between batches.
4. Keep fat clean. Strain or lter daily or at end of
each shift. Add at least 15% fresh fat to your
kettle daily.
5. At least once a day, cool a small amount of fat and
taste it to see if it has picked up foreign avors.
6. Discard fat that tends to bubble excessively 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

10
2M-Z21334: Wells Gas Deep Fat Fryer
HANDY FRYING CHART
TIME IN
FOOD COATING PROCEDURE TEMP MINUTES
POTATOES
Standard French Fries Cut in uniform pieces 1/2” 350°F 5-7
Blanch Only square the long way 350°F 3-1/2
Brown Only 350°F 3-1/2
Long Branch Cut in uniform pieces 3/4”
square the long way 350°F 7-10
Julienne (shoe string) Cut in uniform pieces 1/8”
to 1/4” square the long way 350°F 3-6
Chips Soak in cold running water
until water does not run milky 350°F 2-3
CHICKEN
Large Pieces Batter or Some prefer rolling in 325°F 9-1l
Small Pieces Breading seasoned our, dipping in egg 340°F 7-10
Pre-cooked wash, and frying 350°F 3-4
FISH
Fillets (Large) Breading Select llets of uniform 350°F 4
Fillets (Small) or Batter size, skin out and dry. 350°F 3
Oysters Breading Use Oyster liquor in batter
or Batter or breading 350°F 5
Clams Batter 350°F 1
Scallops Breading 350°F 4
Shrimp Batter Some prefer soaking 1/2 hour
in cold seasoned milk 350°F 3
Smelts Breading Cut spinal cord several 350°F 4
places to prevent curling
MEATS
Chicken Fried Steak Breading Sever all connecting membranes
at one inch intervals to prevent
curling 360°F 3-4
Cutlets Breading 350°F 3-4
Chops Breading 340°F 3-4
Meat Balls Breading or
rolled in our 340°F 4-6
Brains Breading 340°F 3-5
VEGETABLES
Asparagus Batter or crumbs Pre-cook in salted water 350°F 3
Cauliower Batter or crumbs Pre-cook and separate owers 350°F 3
Egg Plant Crumb Breading Peel, cut cross-wise into 1/4”
slices 350°F 3
Onions Light batter Slice thin, soak in milk for
two hours 350°F 3
FRITTERS
Fruit (bananas, pineapples, apricots, berries) Serve with fruit juice 350°F 3-5
Corn Batter Serve with syrup or jelly 350°F 3-5
Vegetable (peas, green beans) Serve with tomato cheese sauce 350°F 5-8
MISCELLANEOUS
Croquettes Breading 360°F 3
Chinese Noodles 375°F 1-2
French Toast 375°F 1
DOUGHNUTS
Cake 375°F 1-1/2 - 2
Yeast, raised 375°F 1

Unless otherwise specified, all commercial cooking
equipment manufactured by WELLS MANUFACTURING is
warranted against defects in materials and workmanship for
a period of one year from the date of original installation or
18 months from the date of shipment from our factory,
whichever comes first, and is for the benefit of the original
purchaser only.
THIS WARRANTY IS THE COMPLETE AND ONLY
WARRANTY, EXPRESSED OR IMPLIED IN LAW OR IN
FACT, INCLUDING BUT NOT LIMITED TO, WARRANTIES
OF MERCHANTABILITY OR FITNESS FOR ANY
PARTICULAR PURPOSE, AND/OR FOR DIRECT,
INDIRECT OR CONSEQUENTIAL DAMAGES IN
CONNECTION WITH WELLS MANUFACTURING PROD-
UCTS. This warranty is void if it is determined that, upon
inspection by an authorized service agency, the equipment
has been modified, misused, misapplied, improperly in-
stalled, or damaged in transit or by fire, flood or act of
God. It also does not apply if the serial nameplate has been
removed, or if service is performed by unauthorized person-
nel. The prices charged by Wells Manufacturing for its prod-
ucts are based upon the limitations in this warranty. Seller’s
obligation under this warranty is limited to the repair of
defects without charge by a Wells Manufacturing factory
authorized service agency or one of its sub-service
agencies. This service will be provided on customer’s
premises for non-portable models. Portable models (a
device with a cord and plug) must be taken or shipped to
the closest authorized service agency, transportation charg-
es prepaid, for service. In addition to restrictions con-
tained in this warranty, specific limitations are shown in the
Service Policy and Procedure Guide. Wells Manufacturing
authorized service agencies are located in principal cities.
This warranty is valid in the United States and Canada and
void elsewhere. Please consult your classified telephone
directory, your foodservice equipment dealer or contact:
Wells Manufacturing
10 Sunnen Dr., St. Louis MO 63143 USA
phone [phone] or fax [phone]
for information and other details concerning warranty.
LIMITED WARRANTY STATEMENT
SERVICE POLICY AND PROCEDURE GUIDE and ADDITIONAL WARRANTY EXCLUSIONS
NOTE: For your protection, please note that equipment in
this shipment was carefully inspected and packaged by
skilled personnel before leaving the factory. Upon
acceptance of this shipment, the transportation company
assumes full responsibility for its safe delivery.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE: Be certain that any
visible loss or damage is noted on the freight bill or
express receipt, and that the note of loss or damage is
signed by the delivery person.
2. FILE CLAIM FOR DAMAGE IMMEDIATELY:
Regardless of the extent of the damage.
3. CONCEALED LOSS OR DAMAGE: if damage is
unnoticed until the merchandise is unpacked, notify the
transportation company or carrier immediately, and file
“CONCEALED DAMAGE” claim with them. This
should be done within fifteen (15) days from the date
the delivery was made to you. Be sure to retain the
container for inspection.
Wells Manufacturing cannot assume liability for damage or
loss incurred in transit. We will, however, at your request,
supply you with the necessary documents to support your
claim.
SHIPPING DAMAGE CLAIM PROCEDURE
11
1. Resetting of safety thermostats, circuit breakers, over
load protectors, and/or fuse replacements are not
covered by this warranty unless warranted conditions
are the cause.
2. All problems due to operation at voltages or phase
other than specified on equipment nameplates are
not covered by this warranty.
Conversion to correct voltage and/or phase must be
the customer’s responsibility.
3. All problems due to electrical connections not made
in accordance with electrical code requirements
and
wiring diagrams supplied with the equipment are
not covered by this warranty.
4. Replacement of items subject to normal wear, to
include such items as knobs, light bulbs; and, normal
maintenance functions including adjustments of
thermostats, adjustment of micro switches and
replacement of fuses and indicating lights are not
covered by warranty.
5. Damage to electrical cords and/or plug due to exposure
to excessive heat are not covered by this warranty.
6. Full use, care, and maintenance instructions supplied
with each machine. Noted maintenance and
preventative maintenance items, such as servicing and
cleaning schedules, are customer responsibility. Those
miscellaneous adjustments noted are customer
responsibility. Proper attention to preventative
maintenance and scheduled maintenance procedures
will prolong the life of the appliance.
7. Travel mileage is limited to sixty (60) miles from an
Authorized Service Agency or one of its sub-service
agencies.
8. All labor shall be performed during regular working
hours. Overtime premium will be charged to the buyer.
9. All genuine Wells replacement parts are warranted for
ninety (90) days from date of purchase on non-
warranty equipment. This parts warranty is limited only
to replacement of the defective part(s). Any use of
non-genuine Wells parts completely voids any
warranty.
10. Installation, labor, and job check-outs are not
considered warranty and are thus not covered by this
warranty.
11. Charges incurred by delays, waiting time or operating
restrictions that hinder the service technician’s ability to
perform service are not covered by warranty. This
includes institutional and correctional facilities.

12
2M-Z21334: Wells Gas Deep Fat Fryer
SK2586 05-29-12REV. -
SOME ITEMS ARE INCLUDED FOR
ILLUSTRATIVE PURPOSES ONLY AND IN
CERTAIN INSTANCES MAY NOT BE
AVAILABLE
MODELS: GF15/GF30
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

2M-Z21334: Wells Gas Deep Fat Fryer
PARTS LIST October 01, 2015, Rev A
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.
1
2
Model: GF15/630FFF Star-Max Counter Gas Fryer
Fig No. Part No. Qty Description Application
1E6-Y9732 1 FLUE-COVER REAR GF15
E6-Y9875 GF30
2E6-Y9730 1 FLUE-REAR GF15
E6-Y9873 GF30
3E6-Y9731 1 FLUE-COVER FRONT GF15
E6-Y9874 GF30
4 2A-Y9751 2 HOOK-KETTLE
5E6-615015 1KETTLE ASSY GF15
E6-630015 GF30
6 2V-Z0312 1 VALVE DRAIN
7 2C-9788 1/2 CATCH-MAGNET GF15/GF30
8E6-615017 1CRUMB TRAY ASSY w/Handle GF15
E6-630014 CRUMB TRAY ASSY GF30
9
2B-115774
1
BASKET LEFT GF15
2B-115775 BASKET RIGHT GF15
2B-Y8846 BASKET RIGHT GF30
2B-Y8847 BASKET LEFT GF30
10 E4-404033 1 DRAIN FITTING
11 2C-Z3658 1 CLIP-TUBE
12 E6-Y9650 1 DOOR LINER GF15
E6-Y9880 GF30
13 E6-Z15971 1 DOOR PANEL GF15
E6-Z15972 GF30
14 2C-8477 3 TINNERMAN CLIP
15 2M-Z15804 1 STAR-MAX LOGO
16 2C-2559 2/4 NUT ACORN 10-24 GF15/GF30
17 E6-Z15964 1/2 HANDLE GF15/GF30
18 2A-Y9925 2/4 SCREW GF15/GF30
19 E6-630012 1 BRACKET RIGHT GF30
20 E6-Y9043 1 DEFLECTOR-FLAME GF30
21 E6-630011 1 BRACKET LEFT GF30
22 E4-404015 1 HINGE PIN RETAINER ASSY GF15
23 E2-215024 3/6 BURNER GF15/GF30
24
2A-7756 3 ORIFICE, LP (#63) GF15
2A-9368 6 ORIFICE, LP (#61) GF30
2A-Y1255 3 ORIFICE, NAT (#52) GF15
E6-Y9943 6 ORIFICE, NAT (#50) GF30
25 E6-Y9952 1 SHIELD - HIGH LIMIT GF15
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 GF30
E6-Y9954 PIPE-PILOT GF15
30 E6-615010 1MANIFOLD ASSEMBLY GF15
E6-630010 GF30

2M-Z21334: Wells Gas Deep Fat Fryer
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.
2
2
PARTS LIST October 01, 2015, Rev A
Model: GF15/630FFF Star-Max Counter Gas Fryer
Fig No. Part No. Qty Description Application
31 E6-Y9727 1 BRACKET-THERMOSTAT GF15
E6-Y9953 GF30
32 2R-Z6003 1 KNOB
33 2J-Y9270 1 THERMOPILE
34 E6-Y9802 1 SUPPORT BURNER GF15
E6-Y9803 GF30
35 E6-Y9752 2 SUPPORT MANIFOLD
36 2J-Z6452 1VALVE, 71-502, NAT GF15/GF30 NATURAL GAS
E6-Z0602 VALVE-7000, PROP GF15/GF30 PROPANE
37 E6-Y9620 1BAFFLE-BOTTOM GF15
E6-Y9878 BAFFLE-BOTTOM GF30
38 2J-Y9977 1 LPT PRESSURE REGULATOR (OPTIONAL FOR PROPANE)
39 2J-7961 1 E-Z LIGHTER ROD
40 E6-Y9951 1 SHIELD-VALVE
41 2G-5886 1 BAG-FILTER
42 E1-615021 1BOTTOM FRONT ASSY GF15
E6-630019 GF30
43 2A-Z5942 4 LEG-4”
44 2C-Y7565 4 NUT 3/8-16
45 E6-615022 1BOTTOM ASSY GF15
E6-630020 GF30
46 2K-Y9975 1PIPE 3/8 NPT 21” GF15
2K-Y9976 PIPE 1/2 NPT 21” GF30
47 E6-Y9924 1 INLET PIPE SUPPORT
48 E6-Y9618 1 BACK COMBUSTION GF15
E6-Y9820 GF30
49 E6-Y9729 1 FLUE-FRONT GF15
E6-Y9872 GF30
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

15

Printed in the U.S.A. • 2M-Z21334 • Rev - • 06.2016
Specifications are subject to change without notice
and are not intended for installation purposes.
WELLS BLOOMFIELD, LLC • www.wellsbloomfield.com
10 Sunnen Drive •Saint Louis, Missouri 63143
Telephone [phone] •Fax [phone]