Star 301HLSM Installation And Operating Instructions Manual Download | Manualshive

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Summary of Contents for 301HLSM

Page 1: ...1 DEEP FAT FRYER MODEL 301HLSM Star Manufacturing International Inc 10 Sunnen Drive St Louis MO 63143 Phone 314 781 2777 Fax 314 781 3636 Installation and Operating Instructions 2M Y7269 Rev C 6 12 03 ...

Page 2: ...tions and product design without notice Such revisions do not entitle the buyer to corre sponding changes improvements additions or replacements for previously purchased equipment MAINTENANCE AND REPAIRS Contact your local authorized service agent for service or required maintenance Refer to the authorized service center listing provided with the unit The Star Service Help Desk 1 800 807 9054 is a...

Page 3: ...to a suitable grounded outlet of the correct voltage Be sure the switch is in the off position The receptacleshouldmatchtheplug NEMAconfiguration of receptacle is 6 30R Four legs are provided and should be installed for ease of cleaning Level unit by adjusting the 4 feet which have an adjustment of 1 3 8 35 mm for accurate leveling and perfect line up with other units POWER SUPPLY The Model 301HLS...

Page 4: ...skets 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 Basketsshouldbeallowedtodrainafterfrying cycle The kettle handles serve as basket hangers IDLING During idle periods turn thermostat control to approximately 200 F 92 4 C The fast recovery fryers can be brought up to frying temperature in a matter of ...

Page 5: ...ow the oil out of the oil container 12 Never allow water to get in hot fat It can explode 1 Hot oil is dangerous Severe burns can result when hot oil contacts the skin 2 Locate your fryer in a protected place so it cannot be knocked over or off its support 3 Keep your floors clean and free of grease so no one slips accidentally and contacts the hot fryer 4 Hot oil is flammable Keep open flames awa...

Page 6: ...too long at too low temperatures One answer to both problems is exact control of heat so that fat neither smokes up nor soaks up Of course no fat keeps forever Not only heat but air and moisture salt particles and crumbs of food work to break it down But you can slow up fat deterioration by maintaining proper temperatures and by draining your kettle filtering or straining the fat once or twice a d...

Page 7: ...ops 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 flour 340 4 6 Brains Breading 340 3 5 VEGE...

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Page 9: ...Serial plate under unit ...

Page 10: ...bly 13 E3 9262 1 Back Element Housing E3 Y7254 1 Panel Back not shown 14 E3 7674 2 Angle Retainer 15 E3 9270 3 Plate Element Support 16 E3 9269 4 Bearing Pivot 17 2A 301005 1 Release Rod Assembly 2R 9572 1 Knob Release Rod 18 E3 9276 1 Arm Pawl 19 2A Y1105 2 Pin Roll 20 2P 9274 1 Spring Release 21 Z1 301013 1 Pilot Light Assembly 22 E3 Y7267 1 Top Assembly 23 2B 301042 1 Basket Assembly Right Hang...

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