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PDF Content Summary: ® DEEP FAT FRYER MODEL 530FF SERIES ® Installation and Operation Instructions 2M-Z16000 Rev. A 05/19 ® 530FF ® 1 SAFETY SYMBOL 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. 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 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 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. Authorized Service Agent Listing

Model No. Serial No. Voltage Purchase Date Reference the listing provided with the unit or for an updated listing go to: Website: E-mail Service Help Desk Business 8:00 am to 4:30 p.m. Central Standard Time Hours: Telephone: (800) 264-7827 Fax: (314) 781-2714 E-mail Website: Mailing Address: Star Manufacturing International Inc. 265 Hobson Street Smithville, TN 37166 U.S.A

2 Specifications Model Voltage Amps Watts Approximate Weight Dimensions 1 Ph 3 Ph Installed Shipped Width Depth Height

530FF208V 41.5 24.0 8,640 63 lbs 92 lbs 21-7/8”” 18” 16.5/8”

240V 47.9 27.7 11,500 (42.3 cm)

(28.6 kg) GENERAL INSTALLATION DATA (41.75 kg) (55.6 cm) (45.7 cm)

CAUTION WARNING 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. This fryer is equipped for the voltage and wattage indicated on the nameplate mounted on the lower right corner of the element housing. It is designed for use on alternating current (AC) only. It is intended for use by properly trained personnel only. DO NOT CONNECT TO DIRECT CURRENT (DC) The installation of the appliance should conform to the: NATIONAL ELECTRIC CODE AND ALL LOCAL ELECTRIC CODES AND ORDINANCES AND THE LOCAL ELECTRIC COMPANY RULES AND REGULATIONS For your protection we recommend that a qualified electrician install this appliance. He should be familiar with electrical installations, and all electrical codes. Proper connections and power supply are essential for efficient performance. The external wiring should be in conduit or an approved type of flexible cable suitable for operation at 90° C (194° F) and of a proper size to carry the load. The supply circuit should be properly fused and equipped with a means of disconnection, as required by local electrical code. THE BODY OF THE APPLIANCE SHOULD BE GROUNDED, DO NOT GROUND TO A GAS SUPPLY LINE. Four legs are provided and should be installed for ease of cleaning. Level unit by adjusting the (4) feet which have an adjustment of 1-3/8" (34.92 mm) for accurate leveling and perfect line-up with other units. POWER SUPPLY The Model 530FF is wired at the factory for operation on a three phase power supply. For specific wiring, check the wiring diagram.

OPERATING INSTRUCTIONS PLACE THE LAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN AN AREA VISIBLE TO THE FRYER OPERATOR. CLEAN KETTLE BEFORE USING Take out baskets, push and hold element catch, lift up on element lift handle until elements lock in a vertical position, and remove kettle. The kettle can be cleaned in a sink like any other pot or container. ADDING FAT Replace kettle and swing the element down, making fryer ready for use. Add fat. A fat level line on the rear of the kettle will guide you in determining the minimum cold fat level. A higher fat level can be used when frying bulky foods, such as chicken or fish 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. An indicator light (Power On) is located on the control housing. 2. THERMOSTAT CONTROL - Located on the Control Housing, this control allows you to select the desired frying temperature. A signal light "Heating" indicates when the element is on. When the light goes off, the desired temperature has been reached. 3. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450°F (230°C), this control will shut off the power. Both lights 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 qualified 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, slowly lower half filled baskets into the fat. Do not overload baskets as this causes foods to be improperly fried. NOTE: Baskets should be allowed to drain after frying cycle. The kettle handles serve as basket hangers. IDLING During idle periods turn thermostat control to approximately 200°F (92.4°C). The fast recovery fryers can be brought up to frying temperature in a matter of minutes. Lowering the temperature during idle periods saves energy costs and prolongs fat life. INAPPROPRIATE USE DUE TO A LACK OF COMMON SENSE MAY RESULT IN PRODUCT DAMAGE OR PERSONAL INJURY.

CAUTION Cleaning DRAINING KETTLE Turn switch to "OFF." Raise element to the first stop and allow to drain. Raise the element to the vertical position and siphon the oil out of the kettle. DO NOT ATTEMPT TO REMOVE THE KETTLE FILLED WITH HOT OIL. CONTACTING HOT OIL CAN RESULT IN SERIOUS INJURIES OR DEATH. If you do not have a siphon, order one from your dealer or dip the oil out and strain into a container. After oil has been removed, remove the kettle and clean. 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 Contact the factory or one of its representatives or a local service company for service or maintenance if required.


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 fire 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 flammable – Keep open flames away from hot oil and its vapors. • Never allow water or ice to get in hot oil. IT CAN EXPLODE! WARNING - ENVIRONMENT • Keep your floors clean and free of grease and all other substances so no one slips accidentally and contacts the hot fryer. • Keep areas and filters clean above your fryers – Oil soiled lint or dust can ignite easily and flames 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 fire. Do not use water on an oil fire! Use only fire 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.


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 profitable 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, filtering or straining the fat once or twice a day and by keeping the kettle itself absolutely clean. A number of commercial devices and materials are available to aid in eliminating fat impurities. There are several excellent models of pressure filters as well as strainer-type filters, which, if used regularly, will prolong life of fat. However, no purification 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 filtration, 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.


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 filter 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 flavors. 6. Discard fat that tends to bubble excessively before food is added. 7. Do not overload baskets-pieces should not touch when frying. Shake baskets to prevent food from sticking together. Fry similar sizes together. 8. Never salt foods directly over fat, salt in fat 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.

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 flour, dipping in egg 340° 7-10 Pre-cooked wash, and frying 350° 3-4 FISH Fillets (Large) Breading Select fillets 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 flour 340° 4-6 Brains Breading 340° 3-5 VEGETABLES Asparagus Batter or crumbs Pre-cook in salted water 350° 3 Cauliflower Batter or crumbs Pre-cook and separate flowers 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

LIMITED EQUIPMENT WARRANTY Star Manufacturing [as well as its subsidiaries, Toastmaster and Holman] warranties new products to be free from defects in material and/or workmanship for a period of one [1] year from the date of original installation, except as noted below. Defects that occur as a result of normal use, within the time period and limitations defined in this warranty, will at Star’s discretion have the parts replaced or repaired by Star or a Star-authorized service agency. THIS WARRANTY IS SUBJECT TO ALL LISTED CONDITIONS. Repairs performed under this warranty are to be performed by a Star authorized service agency. Star will not be responsible for charges incurred or service performed by non-authorized repair agencies. In all cases, the nearest Star-authorized service agency must be used. Star will be responsible for normal labor charges incurred in the repair or replacement of a warrantied product within 50 miles (80.5 km) of an authorized service agency. Time and expense charges for anything beyond that distance will be the responsibility of the owner. All labor will need to be performed during regular service hours. Any overtime premium will be charged to the owner. For all shipments outside the U.S.A. and Canada, please see the International Warranty for specific details. It is the responsibility of the owner to inspect and report any shipping damage claims, hidden or otherwise, promptly following delivery. No mileage or travel charges will be honored on any equipment that is deemed portable. In general, equipment with a cord and plug weighing less than 50 lb. (22.7 kg) is considered portable and should be taken or shipped to the closest authorized service agency, transportation prepaid. PORTABLE EQUIPMENT EXAMPLES WARRANTY EXCLUSIONS THE FOLLOWING WILL NOT BE COVERED UNDER WARRANTY. • Any product which has not been used, cleaned, maintained, or installed in accordance with the directions published in the appropriate installation sheet and/ or owner’s manual as well as national and local codes, including incorrect gas, electrical, or water connection. Star is not liable for any unit which has been mishandled, abused, misapplied, subjected to chlorides, harsh chemicals, or caustic cleaners, damaged from exposure to hard water, modified by unauthorized personnel, damaged by flood, fire, or other acts of nature [or God], or which have an altered or missing serial number. • Installation, labor, and job checkouts, calibration of heat controls, air and gas burner/bypass/pilot adjustments, gas or electrical system checks, voltage and phase conversions, cleaning of equipment, or seasoning of griddle surface. • Replacement of fuses or resetting of circuit breakers, safety controls, or reset buttons. • Replacement of broken or damaged glass components, quartz heating elements, and light bulbs. • Labor charges for all removable parts in gas charbroilers and hotplates, including but not limited to burners, grates, and radiants. • Any labor charges incurred by delays, waiting time, or operating restrictions that hinder a service technician’s ability to perform service. • Replacement of items subject to normal wear or items that can easily be replaced during a daily cleaning routine, such as but not limited to knobs, bulbs, fuses, quartz heating elements, baskets, racks, and grease drawers. • Components that should be replaced when damaged or worn, but have been field-repaired instead [eg. field

• 514LL fryer • 15MC and 18MCP hot food merchandisers • QCS1, QCS2, and RCS2 toasters • 16PD-A pretzel merchandisers • Condiment dispensers except HPD- and SPD-series models • All pop-up toasters • J4R popcorn machine • 12NCPW and 15NCPW nacho merchandisers • Nacho cheese warmers except 11WLA-series models • Specialty food warmers except 130R, 11RW, and 11WSA models • All butter dispensers welded fry pots] • Any loss of business or profits. PRODUCTS PARTS LABOR

• All pastry display cabinets • All heat lamps • All nacho chip merchandisers • All accessories Star-Ultra Max® fryers, griddles, charbroilers, and hotplates Star-Max® fryers, griddles, char 2 years 2 years

CONTACT Should you require 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 serial number of your unit, as well as the voltage or type of gas you are using. Business hours are 8:00 a.m. to 4:30 p.m. Central Standard Time (CST) Telephone: (800)-264-7827 Fax: (314)-781-2714 Email: broilers, and hotplates 2 years 2 years Jetstar® popcorn poppers 2 years 2 years Staltek™ roller grill coatings 5 years Cast iron grates, burners; and burner shields 180 days Star, Toastmaster, or Holman parts sold to repair equipment 90 days Service First 1 year

The foregoing warranty is in lieu of any and all other warranties expressed or implied and constitutes the entire warranty. 2M-Z21647 ∙ Rev. E ∙ 01.2019

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SK2589 Rev. - 5/31/12 PARTS LIST May 31, 2012, Rev. - Model: 530FF Fryer Fig No Part No Qty Description 1 E1-Y7820 1 COVER-ELEMENT HOUSING 2 2T-Y1668 1 THERMOSTAT, SAFETY 3 2A-Y7817 1 ROD, LOCKING - LT. 4 2A-Y7816 1 ROD, LOCKING - RT. 5 E1-530056 1 LINK ASSEMBLY 6 E1-Y7819 1 BRACKET 7 E1-530055 1 CRANK ASSEMBLY 8 2A-Y7818 1 RELEASE ROD - LOCKING 9 E1-Y7814 2 COVER 10 E1-530054 1 SUPPORT HOUSING - LT. 11 E1-116313 1 SIGNAL LIGHT ASSEMBLY (HEATING) 12 E1-Z15706 1 KNOB, THERMOSTAT 13 E1-116314 1 SIGNAL LIGHT ASSEMBLY (POWER ON) 14 2T-Z7208 1 THERMOSTAT, 375°F 15 E1-530053 1 SUPPORT HOUSING - RT 16 2I-Y7815 2 GASKET 17 E1-530052 1 ELEMENT HOUSING ASSEMBLY 18 2N-Y8416 3 ELEMENT, 3840 W - 240V 19 E1-Y1641 1 CLAMP, ELEMENT-UPPER 20 E1-116320 1 ELEMENT HANDLE ASSEMBLY 21 2B-Y8847 1 BASKET-LEFT 22 2B-Y8846 1 BASKET-RIGHT 23 E1-116316 1 KETTLE ASSEMBLY - COMPLETE 24 E1-Z15962 1 SWITCH GUARD SINGLE SST 25 2M-Z15804 1 STAR-MAX LOGO 26 E1-Z15969 1 BODY-TOP 27 2E-Y8493 1 SWITCH-2 POLE, 5 AMP. 28 E1-Y7799 1 PANEL-REAR 29 2A-Z5942 4 4” LEG 31 E1-530072 1 BOTTOM ASSEMBLY 32 E1-Y8928 1 BOX, OUTLET-REAR 33 E1-Y8927 1 WIREWAY 34 E1-Y7801 1 BOX, OUTLET 35 E1-Y7800 1 WALL-CONTACTOR 36 E1-Y6241 1 CONTACTOR BOARD 37 2E-Y6240 2 CONTACTOR - 3 POLE 208/240V 38 2E-Y1654 1 BLOCK-TERMINAL (FIRE SYSTEM) 39 2E-Y2849 1 BLOCK-TERMINAL (SUPPLY) 40 2M-Z15483 1 LABEL, KNOB ELEC. FRYER 41 2C-8477 3 TINNERMAN CLIPS NI 2M-Z8942 1 LABEL-FRYER BURN WARNING NI 2M-Z8943 1 SIGN-FRYER WARNINGS NI 2I-5659 2 RUBBER GROMMET - CAPILLARY NI 2K-8043 3 HEYCO BUSHING SB-875-10 NI 2M-H8798 1 LABEL SERVICING NI 2M-Y2089 1 LABEL RESETT NI 2M-Y3147 1 LABEL CAUTION HOT NI 2M-Y3419 1 LABEL WIRING DIAGRAM NI 2P-Y3406 4 WIRE SPACER BULB, HI-LIMIT NI 2P-Y3453 2 WIRE SPACER 350 DIA. - THERMO BULB NI 2P-5737 6 CLIP - CAPILLARY TUBE NI E1-7363 5 CLAMP-THERMOSTAT BULB







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