WELLS F15 Countertop Electric Fryer Instruction Manual

: June 16, 2024
: WELLS

Table of Contents

WELLS F15 Countertop Electric Fryer
Product Information
Product Usage Instructions
Includes INSTALLATION USE & CARE EXPLODED VIEW PARTS LIST WIRING DIAGRAM
LIMITED WARRANTY STATEMENT
SERVICE POLICY AND PROCEDURE GUIDE and ADDITIONAL WARRANTY EXCLUSIONS
INTRODUCTION
SPECIFICATIONS
FEATURES & OPERATING CONTROLS
PRECAUTIONS AND GENERAL INFORMATION
INSTALLATION
OPERATION
References
Read User Manual Online (PDF format)
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WELLS F15 Countertop Electric Fryer

Product Information

Specifications

Brand: Star Holdings International Inc.
Model: F15
Type: Countertop Electric Fryer
Capacity: 15 lb
Manufacturer: Wells Manufacturing
Address: 10 Sunnen Dr., St. Louis, MO 63143, USA
Phone: 314-678-6303
Website: https://manual-hub.com/

Product Usage Instructions

Installation
The installation of the 15lb Countertop Electric Fryer should be performed by a professional or a trained technician. Please refer to the installation manual provided by the dealer for detailed instructions specific to your setup.

Use & Care
Before using the appliance, please read and understand this manual completely. It is essential for all persons using or installing this appliance to be familiar with its operation and safety guidelines.

Ensure that the appliance is placed on a stable countertop surface away from flammable materials.
Connect the appliance to the correct voltage and phase as specified on the equipment nameplate. Incorrect voltage or phase can cause damage and is not covered by the warranty.
Make sure all electrical connections are made in accordance with electrical code requirements and the wiring diagrams supplied with the equipment.
Familiarize yourself with the control panel and functions of the fryer. Follow the instructions for temperature settings and cooking times.
Do not overload the fryer with more than the recommended capacity of 15 lb.
Use appropriate cooking utensils and protective gloves when handling hot oil or food.
Regularly clean and maintain the fryer according to the provided instructions in the maintenance section of this manual.

Exploded View Parts List
An exploded view parts list is included in this manual, which provides a detailed breakdown of the different components of the fryer. Please refer to this diagram when troubleshooting or ordering replacement parts.

Wiring Diagram
A wiring diagram is provided to assist with the electrical connections required for the fryer. Ensure that all connections are made correctly and in accordance with the diagram to prevent any electrical issues.

Limited Warranty Statement
The 15lb Countertop Electric Fryer 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 the factory, whichever comes first. This warranty is valid only for the original purchaser.
Please contact Wells Manufacturing at 314-678-6314 or fax 314-781-2714 for any warranty-related inquiries.

Service Policy and Procedure Guide

Resetting safety thermostats, circuit breakers, overload protectors, and fuse replacements are not covered by this warranty unless they are caused by warranted conditions.
Problems due to operation at voltages or phases other than specified on the equipment nameplates are not covered by this warranty. It is the customer’s responsibility to ensure correct voltage and phase conversion.
Problems due to electrical connections not made in accordance with electrical code requirements and supplied wiring diagrams are not covered by this warranty.
Replacement of items subject to normal wear, such as knobs, light bulbs, and routine maintenance functions including thermostat adjustments, micro switch adjustments, and fuse replacements, are not covered by the warranty.
Damage to electrical cords and/or plugs due to exposure to excessive heat is not covered by this warranty.
Full use, care, and maintenance instructions are provided with each machine. It is essential to follow these instructions for proper operation and to maintain the warranty.

Shipping Damage Claim Procedure
Please follow the below steps in case the shipment arrives damaged:

If there is any visible loss or damage, ensure that it is noted on the freight bill or express receipt and signed by the delivery person.
File a claim for damage immediately, regardless of the extent of the damage.
If the damage is noticed only after unpacking the merchandise (concealed loss or damage), notify the transportation company or carrier immediately and file a concealed damage claim within fifteen (15) days from the date of delivery. Retain the container for inspection.

FAQ (Frequently Asked Questions)

Q: Where can I find additional manuals for this appliance?
A: Additional manuals can be obtained from your dealer.
Q: What should I do if I have questions about installation, operation, or maintenance?
A: Contact your dealer for any questions or concerns regarding the installation, operation, or maintenance of the appliance.
Q: What is the warranty period for this fryer?
A: The fryer is warranted against defects in materials and workmanship for one year from the date of installation or 18 months from the date of shipment from the factory, whichever comes first.
Q: Are electrical cords and plugs covered by the warranty?
A: No, damage to electrical cords and plugs due to exposure to excessive heat is not covered by the warranty.

Includes INSTALLATION USE & CARE EXPLODED VIEW PARTS LIST WIRING DIAGRAM

IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the appliance and is to be given to the OWNER or MANAGER of the restaurant, or to the person responsible for TRAINING OPERATORS of this appliance. Additional manuals are available from your DEALER.
THIS MANUAL MUST BE READ AND UNDERSTOOD BY ALL PERSONS USING OR INSTALLING THIS APPLIANCE. Contact your dealer if you have any questions concerning installation, operation or maintenance of this equipment.

LIMITED WARRANTY STATEMENT

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 PRODUCTS. This warranty is void if it is determined that, upon inspection by an authorized service agency, the equipment has been modified, misused, misapplied, improperly installed, 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 personnel. The prices charged by Wells Manufacturing for its products 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 charges prepaid, for service. In addition to restrictions contained in this warranty, specific limitations are shown in the Service Policy and Procedure Guide. Wells
Manufacturing’s 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 314-678-6314 or fax 314-781-2714

SERVICE POLICY AND PROCEDURE GUIDE and ADDITIONAL WARRANTY EXCLUSIONS

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.
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.
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.
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.
Damage to electrical cords and/or plug due to exposure to excessive heat are not covered by this warranty.
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.
Travel mileage is limited to sixty (60) miles from an Authorized Service Agency or one of its sub-service agencies.
All labor shall be performed during regular working hours. Overtime premium will be charged to the buyer.
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.
Installation, labor, and job check-outs are not considered warranty and are thus not covered by this warranty.
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.

SHIPPING DAMAGE CLAIM PROCEDURE

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:

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.
FILE CLAIM FOR DAMAGE IMMEDIATELY: Regardless of the extent of the damage.
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.

INTRODUCTION

Proper installation, professional operation and consistent maintenance of this appliance will ensure that it gives you the very best performance and a long, economical service life.
This manual contains the information needed to properly install this appliance, and to use and care for the appliance in a manner which will ensure its optimum performance.

SPECIFICATIONS

$WELLS-F15-Countertop-Electric-Fryer- $1$$

FEATURES & OPERATING CONTROLS

$WELLS-F15-Countertop-Electric-Fryer- $2$$

Fig. 1 Countertop Electric Fryer (shown with the fryer head in the down position)

PRECAUTIONS AND GENERAL INFORMATION

DANGER: BURN HAZARD
Contact with cooking grid surface will cause severe burns. Use the handle to lift the grid. Avoid contact with grid surfaces.

WARNING: ELECTRIC SHOCK HAZARD
All servicing requiring access to non-insulated components must be performed by qualified service personnel. DO NOT open any access panel that requires the use of tools. Failure to heed this warning may result in severe electric shock.

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.
Cleanliness of this appliance is essential to good sanitation. Read and follow all included cleaning instructions and schedules to ensure the safety of the food product.
Disconnect this appliance from electrical power before performing any maintenance or servicing.
DO NOT submerge this appliance in water. This appliance is not jet stream approved. DO NOT direct water jet or steam jet at this appliance, or at any control panel or wiring. DO NOT splash or pour water on, in or over any controls, control panel or wiring.
Exposed surfaces of this appliance can be hot to the touch and may cause burns.
The technical content of this manual, including any wiring diagrams, schematics, parts breakdown illustrations and/or adjustment procedures, is intended for use by qualified technical personnel. Any procedure which requires the use of tools must be performed by a qualified technician.
This manual is considered to be a permanent part of the appliance.
This manual and all supplied instructions, diagrams, schematics, parts breakdown illustrations, notices and labels must remain with the appliance if it is sold or moved to another location.
This appliance is made in the USA. Unless otherwise noted, this appliance has American sizes on all hardware.

CAUTION: RISK OF DAMAGE
DO NOT connect or energize this appliance until all installation instructions are read and followed. Damage to the appliance will result if these instructions are not followed.

CAUTION: HOT SURFACE
Exposed surfaces can be hot to the touch and may cause burns.

INSTALLATION

NOTE : DO NOT discard the carton or other packing materials until you have inspected the appliance for hidden damage and tested it for proper operation.
Refer to SHIPPING DAMAGE CLAIM PROCEDURE on the inside front cover of this manual.

CAUTION: RISK OF DAMAGE
DO NOT connect or energize this appliance until all installation instructions are read and followed. Damage to the appliance will result if these instructions are not followed.

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.

IMPORTANT:
Damage due to being connected to the wrong voltage or phase is NOT covered by warranty.

UNPACKING & INSPECTION
Carefully remove the appliance from the carton. Remove all protective plastic film, packing materials and accessories from the appliance before connecting performing any installation procedure.

Carefully read all instructions in this manual and the Installation Instruction Sheet packed with the appliance before starting any installation.
Read and understand all labels and diagrams attached to the appliance.
Carefully account for all components and accessories before discarding packing materials. Store all accessories in a convenient place for later use.

ELECTRICAL INSTALLATION
This fryer is equipped for the voltage and wattage indicated on the nameplate mounted on the bottom of the unit, just left of the power switch. 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 194°F (90°C) 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. DO NOT INSTALL WITHOUT FEET PROVIDED. 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
These models are wired at the factory for operation on a single phase power supply. For specific wiring, check the wiring diagram.

OPERATION

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.
DO NOT use soap when cleaning the kettle, it will discolor the kettle.

ADDING FAT
Replace kettle and swing the element down, making fryer ready for use. Add fat. The 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

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.
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.
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.

CAUTION: RISK OF DAMAGE
DO NOT connect or energize this appliance until all installation instructions are read and followed. Damage to the appliance will result if these instructions are not followed.

CAUTION: HOT SURFACE
Exposed surfaces can be hot to the touch and may cause burns.

CAUTION: HOT SURFACE
DO NOT ATTEMPT TO REMOVE THE KETTLE FILLED WITH HOT OIL. CONTACTING HOT OIL CAN RESULT IN SEVERE INJURIES OR DEATH

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. Once drained, the kettle can be washed out with warm water and wiped dry before returning it to the unit..

DO NOT use soap when cleaning the kettle, it will discolor the kettle.
If kettle needs further cleaning, contact your dealer for product specific to cleaning fryer kettles. Follow the directions provided with that specific cleaner.
DO NOT ATTEMPT TO REMOVE THE KETTLE FILLED WITH HOT OIL. CONTACTING HOT OIL CAN RESULT IN
SEVERE 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.

CAUTION
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 – 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.

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.
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 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.
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.

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 oils are less likely to break down under high temperatures.
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.
During short intervals between frying, turn the heat down. Do not keep heat on for long periods between batches.
Keep fat clean. Strain or filter daily or at end of each shift. Add at least 15% fresh fat to your kettle daily.
At least once a day, cool a small amount of fat and taste it to see if it has picked up foreign flavors.
Discard fat that tends to bubble excessively before food is added.
Do not overload baskets-pieces should not touch when frying. Shake baskets to prevent food from sticking together. Fry similar sizes together.
Never salt foods directly over fat, salt in fat reduces its life.
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.
Keep fat temperatures below smoking point to minimize frying odors.

HANDY FRYING CHART

in flour

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