Toastmaster TMFE15 User's Manual
Contents
1. NOTE ALL POWER WIRES ARE 12 GAUGE NEMA PLUG NUMBER 6 30P CORD 12AWG 3 SJTO 105 C 250V CORDSET ASSY E3 301044 RATED SINGLE WATTAGE PHASE 4130 208V 5500 240V ELEMENT HOUSING ASSEMBLY NOTES 1 LOOKING TOWARDS REAR OF ELEMENT CONTROL ASSEMBLY Y 2 LOOKING TOWARDS REAR 2 WHITE 1 BLACK OF THE SWITCH THERMOSTAT 20 B PILOT LIGHT AI n HEATING ELEMENT Wh 0 D WIRE NUT 2 HIGH LIMIT THERMOSTAT E ON OFF SWITCH 2 POLE 3 WHITE 4 BLACK NOTE 2 E ra X AA a 8 5BLACK BLK I 6 WHT MODEL TMFE15 NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED RIGHT HAND CONTROL HOUSING ASSEMBLY 530015 THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO STAR INT L INC LEFT HAND CONTROL HOUSING ASSEMBLY 530016 K NOMINAL AMPS 19 9 22 9 Toastmaster SK1724 1 Rev 10 10 AQ y PM LOK SN LA C C 7 8 ENJ Par IES THERMOSTAT LA LL b e HIGH LIMIT c Y C HEATING LIGHT D POWER ON LIGHT EN O E HEATING ELEMENT os 3 E 2 POLE SWITCH O 6 POWER SUPPLY BLOCK OF 1L FOR SUPPLY CONNECTION USE COPPER WIRE RATED AT LEAST 90 C MODEL 530TE MODEL 530T2. DEEP FAT FRYER MODEL TMFE15 TMFE30 e Installation and 2 Operation 7 Instructions EEE gt ra DD lt 2 213007 Rev March 15 2012 A ER ES diss is a registerd trademark of Toastmaster A Middleby Company All rights reserved CAUTION SAFETY SYMBOLS These symbols are intended to alert the user to the presence of important operating and maintenance instructions in the manual RETAIN THIS MANUAL FOR FUTURE REFERENCE NOTICE Using any partotherthan genuine Toastmaster factory supplied parts relieves the manufacturer of all liability Toastmaster 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 Toastmaster 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 rec
3. SIGNSTICKER 22842 1 LABEL FRYER BURN WARNING 40 1 2 2431 2 SCREW 6 32X VARHPH _ HR E BEE 8 10 Lo B 105 16 Y 18 19 20 2 26 Ln 28 2 9 2 Lo March 15 2012 Rev A 2 228943 1 WALLSIGNFRYER WARNINGS IMPORTANT WHEN ORDERING SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE 1 INCLUDE MODEL AND SERIAL NUMBER OF 1 Some items are included for illustrative purposes only and in certain instances may not be available is a registerd trademark of Toastmaster A Middleby Company All rights reserved D e A AYN 59 EEE Uy CR SY 2222222277 2227 Toastmaster L2 QE TMFE30 MODEL Electric Fryer Rev A 3 15 12 SK2442 10 PA RTS L IST March 15 2012 Rev A Model TMFE30 Electric Fryers Qy 2R Y5092 4 BLACKPLASTICLEG E1 Y5083 1 PANEL INSPECTION SMALL E8Z1319 1 _ BOTTOMASSEMBLY 24713008 1 FACEPLATE 2E Y5166 2 SMTCH 2POLE 1 11574 2 KETTLEASSEMBLY COMPLETE 7 28 11574 2 BASKET TWN LEFT HANGER OPTIONAL 28 1575 2 BASKET TWN RIGHT HANGER OPTIONAL 2B Y8847 1 BASKET HANGER LT 1 2B Y8846 1 BASKET HANGERRT 2E Y2849 1 TERMNALBLOCK El Y5084 1 PANEL
4. TMFE30 208V 1 PH 240V 1 PH 208V 1 PH 240V 1 PH WATTS 6910 9200 8638 11500 AMPS 33 2 38 3 41 5 47 9 SUPPLY MIN AWG 8 8 8 6 2M Y5135 Rev D 9 1 2009 MODEL TMFE30 Toastmaster Warranty Statement This warranty is effective on all Toastmaster equipment sold on or after July 1 2006 and supersedes all previous warranties Toastmaster warrants equipment that it manufactures to be free from defects in material and workmanship Toastmaster s obligation is limited to repairing or replacing at Toastmaster s option without cost to the customer any part found to be defective as well as any labor or material expense required to replace the part Length of Warranty This warranty is effective for a period of 12 months from the date the equipment is placed in service Models that are considered portable should be taken to the closest Toastmaster service agency transportation prepaid Exceptions e This warranty is valid only for the original end user owner operator of the equipment e This warranty does not apply to normal maintenance functions including but not limited to improper operation installation or the use of an improper utility supply This warranty is valid only if the equipment is used in a commercial setting The equipment is designed and constructed for commercial use by trained professionals only Any use of the equipment in private or domestic applications immediately voids thi
5. 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 wattageindicated on thenameplate mounted on the underside of the front edge 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 NATIONAL ELECTRIC CODE AND ALL LOCAL ELECTRIC CODES AND ORDINANCES AND THE LOCAL ELECTRIC COMPANY RULES AND REGULATIONS MODEL TMFE15 Proper connections and power supply are essential for efficient performance Connect six foot lead in cord to a suitable grounded outlet of the correct voltage Be sure the s
6. INSPECTION 1 11579 2 ELEMENT HANDLE ASSEMBLY E1 Y1669 2 UPPER ELEMENT CLAMP 2P 5737 1 QIP CAPILLARY TUBE 1 2N Y5168 2 ELEMENT 240V 5750W E1 Y1889 2 BRACE ELEMENT LONG E1 Y1890 2 BRACE ELEMENT SHORT 2 CLAVP THERMOSTAT BULB 2 5659 4 CAPILLARY TUBE 1 2R Z13100 2 KNOB THERMOSTAT E1 116314 2 SIGNALLIGHT POWER ON WHITE 1 116313 2 SIGNALLIGHT HEATING AMBER 4 jas 2 PIN COITERGA E1 Y5108 2 ROD CATCHRELFASE 21 77208 2 THERMOSTAT 7 211668 2 SAFETY THERMOSTAT 2A 7435 2 38 2 5097 2 GASKET ELEMENT HOUSING E1 Y5286 2 BACK ELEMENT HOUSING 2 ROD CATCH 2 SPRING 2 PIVOTBUSHNG 2 GASKET PIVOT 1 BUSHNG I 1 WRE HOUSING ASSEMBLY 1 GASKET WRE HOUSING 1 BACK WRE HOUSING 2 SIGN LABEL TEMP SETTINGS ENZO 1 SWICHGUAD 41 2C 24341 2 96 32 X1 ARHPH N 2M Z8942 1 LABEL FRYER BURN WARNING N 2 28943 1 SIGN FRYER WARNINGS N 2M Y 2089 1 LABEL RESET N 2M Y5135 1 LABELWRING DAGRAM 2P Y3406 2 WRESPACER THERMOSTAT BULB 302 DIA 2P Y3453 2 WRE SPACER SAFTEY THERMO BULB 350 DIA is a registerd trademark of Toastmaster Middleby Company All rights reserved NOTE 1
7. instruction booklet is a frying chart and some helpful hints on fat use After the selected fat temperature has been reached the signal light goes out Slowly lower half filled baskets into the fat Do not overload baskets 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 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 To turn off fryer turn the on off switch to the off position DRAINING KETTLE Turn switch to OFF Remove baskets 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 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 factor
8. 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 11 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
9. 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 Oo THIS DRAWING CONTAINS INFORMATION CONFIDENTIAL TO TOASTMASTER NO REPRODUCTION OR DISCLOSURE OF ITS CONTENTS IS PERMITTED MODEL TMFE15 Electric Fryer SK2434 Rev A 3 15 12 PARTSLIST Model TMFE15 Electric Fryers 1 2RYX9 4 BLACKPLASTICLEG 24213007 2C 2555 8 NUTACORN 7 E330108 1 HANDLE CLAMPASSEMBLY 2CH1578 8 SCREWSZXI 0 8090 1 noo 1 j ELEMENTSQWAT 12 E3988 2 BUSHINGSPIT 2RZIX 8 1 KNOBELECFRYER ENZO 1 SWICHGUARD 15 E3Y7 9 1 BRACKEFTHERMO 16 2R952 1 KNOBHARRYDAVE 17 E330100PS 1 RELEASE RODPAMLKT 2P 9274 1 SPRINGRELEASE 1 2 21 2768 1 THERMOSTAT 1 EL7xX3 4 CLAMP THERMOSTAT 2 E3301059 1 PILOTUGHTASSEMBLY 72029 1 THERMOSTAPSAFENY 4 1 BUSHINGSTRAN E330104 1 CORDASSEMBYNEMAGXP E3959 1 BACKELEMENTHOUSING 27 E3Y1621 1 CUP GROUND E3970 3 PLATE ELEMENT SUPPORT E3960 4 BEARING PIVOT 1 396 1 8 2PYXE3 4 MRE SPACER 22 5737 6 QUPCAPLLARY 28 30102 1 BASKET RIGHT 28301041 1 BASKET LET 0 E3301046 1 BOTTOMASSEMBIY 24 2729 1
10. nt Fryer is now ready for use Add fat 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 TMFE15 has one single 15lbs capacity kettle TMFE30 has two CONTROLS 1 ON OFF TWO POLE SWITCH Located on the front panel is a two pole switch which turns power on or off 2 THERMOSTAT CONTROL Located on the Control Housing this control allows you to select the desired frying temperature A signal light 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 The light 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
11. ord 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 Or for an updated listing go to accompanying the appliance Reference the listing provided with the unit Website www toastmastercorp com E mail Service star mfg com Telephone 314 678 6347 The Service Help Desk Business 8 00 am to 4 30 p m Central Standard Time Hours Telephone 800 264 7827 Local 314 678 6347 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 Toastmaster 10 Sunnen Drive St Louis MO 63143 U S A WARNING GENERAL INSTALLATION DATA 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 amp labels associated with the unit prior to putting it into operation Make sure all people associated with its use understand the units operation amp safety before they use the unit All shipping containers should be checked for freight damage both visible and concealed This
12. orption 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 ofthe 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 1 Choose a fat that does n
13. ot break down quickly Hydrogenated shortening corn and peanut oils are less likely to break down under high temperatures 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 Atleast 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 Donotoverload 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 reduces 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
14. s warranty This warranty does not apply to any parts labor and material expenses for service that is not pre approved and performed by a Toastmaster authorized service agent Any such service immediately voids this warranty e This warranty does not apply to any parts labor and material expenses associated with the installation of parts that are not factory approved for use in the equipment Any use of such parts immediately voids this warranty e This warranty is not valid if terms of payment have not been met e Portable units is a unit thats designed to sit on a countertop has a powercord is less than 50lbs installed Toastmaster reserves the right to change the design and specifications of this equipment or any related documentation at any time The end user is not entitled to upgrades resulting from these changes This warranty is exclusive and supersedes all other warranties for the equipment both expressed and implied There are no implied warranties of merchantability or of fitness for a particular purpose The foregoing is Toastmaster s sole and exclusive obligation and the end user sole and exclusive remedy for any action including breach of contract or negligence In no event shall Toastmaster be liable for a sum in excess of the purchase price of the equipment or for any prospective or lost profits of the end user is a registerd trademark of Toastmaster A Middleby Company All rights reserved
15. splashing out and contacting the skin leading to serious injury or death the approved type and never direct such extinguishers so as to blow the oil out of the oil container 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 A 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 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 abs
16. witch is in the off position The receptacle should match the plug NEMA configuration of receptacle is 6 30R MODEL TMFE30 For your protection we recommend that a qualified electrician install this appliance They 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 of an approved type of flexible cable suitable for operation at 194 F 90 C and of a proper size to carry the load 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 TMFE15 amp TMFESO is wired at the factory for operation on a single phase power supply 208 240V 60 Hz DO NOT INSTALL WITHOUT FEET PLACE THELAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN AN AREA VISIBLE TO THE FRYER OPERATOR 3 OPERATING INSTRUCTIONS CLEAN KETTLE BEFORE USING Take out baskets push down and hold element catch located on left side of element housing 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 by holding element lift handle and pushing release catch down and holding it there Lower eleme
17. y or one of its representatives or a local service company for service or maintenance if required CAUTIONS FOR ALL DEEP FAT FRYERS NEVER LEAVE AN OPERATING FRYER UNATTENDED REMEMBER HOT OIL IS DANGEROUS RESPECT IT A 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 A WARNING MAINTENANCE Have your equipment checked regularly to insure its safe and properly functioning f 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 Install a shut off switch or gas valve close to the fryer It must turn off the fryer Instruct your personnel on what to do if immediately there is an oil fire Do not use water on Failure to add a mechanical restraint can an oil fire Use only fire extinguishers of result in oil
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