®
DEEP FAT
FRYER
®
MODEL
530TD & 530TED SERIES
Installation and
Operation
Instructions
®
2M-Z6600 Rev. D 2/3/2011
®
530TD
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.
Star reserves the right to change specifications 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 specifications 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 specifications. 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.
Model No.
Serial No.
Voltage
Purchase Date
Authorized Service Agent Listing
Reference the listing provided with the unit
or
for an updated listing go to:
Website:
E-mail Telephone:
www.star-mfg.com
Service@star-mfg.com
(800) 807-9054 Local (314) 781-2777
Service Help Desk
Business
Hours:
8:00 am to 4:30 p.m. Central Standard Time
Telephone:
(800) 264-7827 Local (314) 781-2777
Fax:
(800) 396-2677 Local (314) 781-2714
E-mail
Parts@star-mfg.com
Service@star-mfg.com
Warranty@star-mfg.com
Website:
www.star-mfg.com
Mailing Address:
Star International Holdings Inc., Company
10 Sunnen Drive
St. Louis, MO 63143
U.S.A
2
SPECIFICATIONS:
530TD
Type: TWIN POT ELECTRIC FRYERS
208V, 8,638 watts, 41.5 amp
240V, 11,500 watts, 47.5 amp
Approximate weight: installed - 69 Lb s (31.3 kg), shipping - 81 Lbs (36.7 kg)
Dimensions: 24" - Width, 24" - Depth, 16 3/4" - Height (61 cm-width, 61 cm-depth, 42.5 cm-weight)
530TED
Type: TWIN POT ELECTRIC FRYERS
208V, 6,910 watts, 33.2 amp
240V, 9,200 watts, 38.3 amp
Approximate weight: installed - 69 Lb s (31.3 kg), shipping - 81 Lbs (36.7 kg)
Dimensions: 24" - Width, 24" - Depth, 16 3/4" - Height (61 cm-width, 61 cm-depth, 42.5 cm-weight)
GENERAL INSTALLATION DATA
CAUTION
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)
WARNING 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
Models 530TD and 530TED are wired at the factory for operation on a single 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.
CAUTION
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. Each kettle has a
15 lb. fat capacity. 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
CAUTION
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 to the heating elements. The unit will still have power. 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. Each pot
is equipped with its own HI-LIMIT THERMOSTAT.
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.
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 SEVERE INJURIES OR DEATH.
CAUTION
CAUTION
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.
INAPPROPRIATE USE DUE TO A LACK OF COMMON SENSE MAY RESULT IN
PRODUCT DAMAGE OR PERSONAL INJURY.
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.
CAUTIONS FOR ALL DEEP FAT FRYERS
NEVER LEAVE AN OPERATING FRYER UNATTENDED
REMEMBER HOT OIL IS DANGEROUS – RESPECT
IT!
WARNING – MAINTENANCE
WARNING – INSTALLATION
• Have your equipment checked regularly to
insure its safe and properly functioning.
• 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.
• 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.
• Install an automatic fire extinguisher over
the fryer and in the exhaust duct.
WARNING – TRAINING
• Be sure your power supply is installed
properly and in accordance with the local
and national codes.
• 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.
• Install a shut-off switch or gas valve close
to the fryer. It must turn off the fryer
immediately.
• 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.
• 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
• Inappropriate use due to a lack of
common sense may result in product
damage or personal injury.
• 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.
CARE OF FAT
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.
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.
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.
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.
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 deterioration 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.
1.
2.
3.
4.
5.
10 POINT PROGRAM
TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS
Choose a fat that does not break down quickly.
Hydrogenated shortening, corn, and peanut
6. Discard fat that tends to bubble excessively before
oils are less likely to break down under high
food is added.
temperatures.
7. Do not overload baskets-pieces should not touch
Do not fry foods at temperatures above those
when frying. Shake baskets to prevent food from
recommended. The higher the fat temperature,
sticking together. Fry similar sizes together.
the more rapid the rate of fat deterioration. Above
400°F fats quickly deteriorate.
8. Never salt foods directly over fat, salt in fat reduces
its life.
During short intervals between frying, turn the
heat down. Do not keep heat on for long periods
9. Raw, wet foods, such as potatoes and oysters,
between batches.
should be drained or wiped dry before frying to
extend the life of the frying fat. Have foods to be
Keep fat clean. Strain or filter daily or at end of
fried at room temperature.
each shift. Add at least 15% fresh fat to your
kettle daily.
10. Keep fat temperatures below smoking point to
minimize frying odors.
At least once a day, cool a small amount of fat and
taste it to see if it has picked up foreign flavors.
HANDY FRYING CHART
FOOD
COATING
PROCEDURE
TEMP
TIME IN
MINUTES
POTATOES
Standard French Fries
Cut in uniform pieces 1/2”
Blanch Only
square the long way
Brown Only
Long Branch
Cut in uniform pieces 3/4”
square the long way
Julienne (shoe string)
Cut in uniform pieces 1/8”
to 1/4” square the long way
Chips
Soak in cold running water
until water does not run milky
350°
350°
350°
5-7
3-1/2
3-1/2
350°
7-10
350°
3-6
350°
2-3
Some prefer rolling in
seasoned flour, dipping in egg
wash, and frying
325°
340°
350°
9-1l
7-10
3-4
Fillets (Large)
Breading
Select fillets of uniform
Fillets (Small)
or Batter
size, skin out and dry.
Oysters
Breading
Use Oyster liquor in batter
or Batter
or breading
Clams
Batter
Scallops
Breading
Shrimp
Batter
Some prefer soaking 1/2 hour
in cold seasoned milk
Smelts
Breading
Cut spinal cord several
places to prevent curling
350°
350°
4
3
350°
350°
350°
5
1
4
350°
350°
3
4
CHICKEN
Large Pieces
Batter or
Small Pieces
Breading
Pre-cooked
FISH
MEATS
Chicken Fried Steak
Breading
Sever all connecting membranes
at one inch intervals to prevent
curling
Cutlets
Breading
Chops
Breading
Meat Balls
Breading or
rolled in flour
Brains
Breading
360° 350° 340° 3-4
3-4
3-4
340° 340° 4-6
3-5
Pre-cook in salted water
Pre-cook and separate flowers
Peel, cut cross-wise into 1/4”
slices
Slice thin, soak in milk for
two hours
350° 350° 3
3
350° 3
350° 3
Serve with fruit juice
Serve with syrup or jelly
Serve with tomato cheese sauce
350° 350° 350° 3-5
3-5
5-8
360°
375°
375°
3
1-2
1
375°
375°
1-1/2 - 2
1
VEGETABLES
Asparagus
Batter or crumbs
Cauliflower
Batter or crumbs
Egg Plant
Crumb Breading
Onions
Light batter
FRITTERS
Fruit (bananas, pineapples, apricots, berries)
Corn
Batter
Vegetable (peas, green beans)
MISCELLANEOUS
Breading
Chinese Noodles
French Toast
Croquettes
DOUGHNUTS
Cake
Yeast, raised
Visit our Website at: www.star-mfg.com
Email: service@star-mfg.com
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.
* ThewarrantyperiodfortheChrome-MaxGriddlesisfive(5)yearsonthegriddlesurface.Seedetailedwarrantyprovidedwithunit.
* ThewarrantyperiodforTeflon/Dura-Teccoatingsisoneyearundernormaluseandreasonablecare.Thiswarrantydoesnotapplyifdamageoccursto
Teflon/Dura-Teccoatingsfromimpropercleaning,maintenance,useofmetallicutensils,orabrasivecleaners,abrasivepads,productidentifiersand
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 unlessa"start-up/check-out"hasbeenperformedbyaFactoryAuthorizedTechnician.
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
1. Traveltimeandmileagerenderedbeyondthe50mileradiuslimit
10. Voltage conversions
2. Mileage and travel time on portable equipment (see below)
11. Gas conversions
3. Labor to replace such items that can be replaced easily during a daily cleaning
12. Pilot light adjustment
routine, ie; removable kettles on fryers, knobs, grease drawers on griddles, etc.
13. Miscellaneous adjustments
4. Installation of equipment
14. Thermostat calibration and by-pass adjustment
5. Damagesduetoimproperinstallation
15. Resettingofcircuitbreakersorsafetycontrolsorresetbuttons
6. Damages from abuse or misuse
16. Replacementofbulbs
7. Operated contrary to the Operating and Installation Instructions
17. Replacementoffuses
8. Cleaning of equipment
18. Repairofdamagecreatedduringtransit,delivery,&
9. Seasoning of griddle plates
installationORcreatedbyactsofGod
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:
ALL:
* TheModel510FDFryer.
* Pop-Up Toasters
* TheModel526TOAToasterOven.
* Butter Dispensers
* TheModelJ4R,4oz.PopcornMachine.
* Pretzel Merchandisers
*TheModel518CMA&526CMACheeseMelter.
* TheModel12MC&15MC&18MCPHotFoodMerchandisers.
* TheModel12NCPW&15NCPWNachoChip/PopcornWarmer.
* All Hot Dog Equipment except Roller Grills & Drawer Bun Warmers.
* All Nacho Cheese Warmers except Model 11WLA Series Nacho Cheese Warmer.
* All Condiment Dispensers except the Model HPD & SPD Series Dispenser.
* AllSpecialtyFoodWarmersexcept Model 130R, 11RW Series, and 11WSA Series.
* AllQCS/RCSSeriesToastersexcept Model QCS3 & RCS3 Series.
* AllFastSteamerModelsexcept Direct Connect Series.
(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
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.
2M-4497-2 10/2010
E
4
38.3
33.2
#8
AMPS
#8
9200
6910
SUPPLY MIN AWG
240V 1 PH.
208V 1 PH.
MODEL 530TE,TED
240V 1 PH.
11500
47.9
#6
208V 1 PH.
8638
41.5
#8
THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO STAR MFG. INT'L. INC.
NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED.
MODEL 530T,TD
FOR SUPPLY CONNECTION USE COPPER WIRE RATED AT LEAST 90°C.
2
3
WATTS
1
MODEL: GR/CG10I-230/240V, GR/CG14I-230/240V
G
F
7
6
A
B
A
5
9
D
E
D
F
C
E
8
B
10
HEATING ELEMENT
2-POLE SWITCH
POWER SUPPLY
E
F
G
BLOCK
POWER ON LIGHT
HEATING LIGHT
C
D
HIGH LIMIT
THERMOSTAT
B
A
SK1239
Rev F
5/1/2003
STAR MANUFACTURING INTERNATIONAL INC.
LEFT HAND CONTROL
HOUSING ASSEMBLY
530016
9
E
C
10
RIGHT HAND CONTROL
HOUSING ASSEMBLY
530015
29
34
30
31
28
37
33
27
38
32
36
22
21
35
39
23
26
25
19
18
24
17
20
14
16
15
6
13
9
10
12
7
11
8
5
3
4
2
SOME ITEMS ARE INCLUDED FOR
ILLUSTRATIVE PURPOSES ONLY AND IN
CERTAIN INSTANCES MAY NOT BE AVAILABLE
1
STAR MANUFACTURING INTERNATIONAL, INC.
MODEL - 530TD & 530TED
SK1602
10
REV. C
7/08/05
PARTS LIST
January 26, 2009, Rev C
MODEL 530TD/TED Deep Fat Fryer
Part
Number
Number
Per
Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
2A-Z5942
E1-Y5083
E1-530071
2M-Z6228
2E-Y5166
E1-115714
2B-115774
2B-115775
2B-Y8847
2B-Y8846
2E-Y2849
E1-Y5084
E1-115719
E1-Y1669
2P-5737
2N-Y5168
2N-Y5169
E1-Y1889
E1-Y1890
E1-7363
2I-5659
2R-Z1298
E1-116314
E1-116313
2A-5401
E1-Y5108
2T-Z7208
2T-Y1668
2A-7435
2I-Y5097
E1-Y5286
E1-Y5109
2P-7969
E1-Y5090
2I-Y5088
2K-Y5093
E1-530005
2I-Y5095
E1-Y5086
2M-Z7219
4
1
1
1
2
2
2
2
1
1
1
1
2
2
12
2
2
2
2
2
4
2
2
2
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
2
LEG
PANEL, INSPECTION, SMALL
BOTTOM ASSEMBLY
FACEPLATE (For Superior Model use 2M-Z6223)
SWITCH - 2 POLE 30 AMP
KETTLE ASSEMBLY, COMPLETE
BASKET - TWIN, LEFT HANGER (OPTIONAL)
BASKET - TWIN, RIGHT HANGER (OPTIONAL)
BASKET - HANGER LT
BASKET - HANGER RT
TERMINAL BLOCK
PANEL, INSPECTION
ELEMENT HANDLE ASSEMBLY
UPPER ELEMENT CLAMP
CLIP - CAPILLARY TUBE
ELEMENT 240V, 5750W
ELEMENT 240V, 4600W
BRACE - ELEMENT (LONG)
BRACE - ELEMENT (SHORT)
CLAMP - THERMOSTAT BULB
GROMMET - CAPILLARY TUBE
KNOB - THERMOSTAT
SIGNAL LIGHT - POWER ON (WHITE)
SIGNAL LIGHT - HEATING (AMBER)
PIN - COTTER (3/4")
ROD - CATCH RELEASE
THERMOSTAT
SAFETY THERMOSTAT
PIN - COTTER (3/8")
GASKET - ELEMENT HOUSING
BACK - ELEMENT HOUSING
ROD - CATCH
SPRING
PIVOT BUSHING
GASKET - PIVOT
BUSHING - 1"
WIRE HOUSING ASSEMBLY
GASKET - WIRE HOUSING
BACK - WIRE HOUSING
SIGN - LABEL, TEMP SETTINGS
2M-Z8942
2M-Z8943
2M-Y2089
2M-Y5135
2P-Y3406
2P-Y3453
1
1
1
1
2
2
LABEL-FRYER BURN WARNING
SIGN-FRYER WARNINGS
LABEL-RESET
LABEL WIRING DIAGRAM
WIRE SPACER,THERMOSTAT BULB - .302 DIA.
WIRE SPACER, SAFTEY THERMO BULB - .350 DIA.
Key
Number
NI
NI
NI
NI
NI
NI
Description and Model Designation
530TD
530TED
1
IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED
PAGE
1
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.
11
STAR INTERNATIONAL HOLDINGS INC. COMPANY
Star - Holman - Lang - Wells - Bloomfield - Toastmaster
10 Sunnen Drive, St. Louis, MO 63143 U.S.A.
(314) 781-2777
www.star-mfg.com