Fryer only heats to 260df after 30 min. Used 4 times.Having trouble taking it apart to get at the thermostat.What do I need for tools?

Check the resistance or thermostat.

I Was Gonna Ask If There Is Thermostat In There ?
Being a 2014 Its Under Warranty - Get It To The Dealer

Inside the back and the bottom of your dryer are several ( From 2 to 6 ) "overheat thermostat switches".
One of these is doing it's job really well.
These are designed to prevent your dryer from overheating and catching fire.
I suspect one of them is failing, and needs replacement.
Someone handy with electrical testing tools and mechanic's tools need to take it apart and check these to find the "bad" one.
While they have it all apart, it should need a really good cleaning inside.
Be blessed.

Hi there.
Your fryer may have problem in cutting off the heating element power (electric fryer) or burner flame (gas fryer) for temperature regulation which is thermostat's main function.Thermostat is replaceable, you have to identify the manufacturer of your fryer to get the exact component.
Regards.

Are you talking about the actual burners? They make a L shaped brush that you can use to get around the burners themselves, and a quick tip is to clean the fryer warm.... Once you heat up a griddle or fryer, the cleaning gets substantially easier. They also make either liquid or dry powder cleaning additives, which also help with the cleaning... Once cleaned, make sure you rinse all the soap residue out of the frypot, as that will help to quickly break down your oil, once that new oil is heated up. Another tip is to ony turn the temperature up to 325, not 350, as that also helps to break down your oil. Keep in mind, no matter what yu do, your fryer will never look clean again.... Even the clean, used ones look alittle used after some use and never look shiny new again. If you need any of the cleaning solutions, I do sell them and would be happy to ship some to you... Our individual packets of liquid Mr. Muscle cleaning solutions run $1.95 each and for a 30-40 lb fryer, you need two per cleaning. The directions says to drain oil out and rinse to clean out loose soils, fill w/'water to oil fill line, and get water boiling. You add the Mr. Muscle while filling w/water.... Boil at about 225 temperature for 10-30 minutes. (225 degrees keeps it from boiling over). While it's boiling, gently use a fryer brush or scraper to remove baked on soils. You can also buy the powder version, which is $11.95 for a 9lb jug... Fryer brushes are $24.95 and can withstand alittle of the high heat.... I stock all of these items and can ship to you, if desired. Try this anyway, whereever you end up buying your products and this should work for you...This is how we clean the dirty deep fryers we get in and we've never had any trouble. Our phone number is 888-542-5959, and we are Restaurant Equipment Outlet, Cincinnati, Ohio. We sell new/used equipment, furniture, smallwares, just about anything you need for a food service business.
Thanks, Susan

If you forward your e-mail address I will send you an exploded view of the fryer with parts listing. What parts are you having trouble with ?
[email protected]

Most fryers have what is called a hi limit. When the oil temp reaches a certain Max temp this switch opens the circuit and will not allow the unit to heat. On commercial fryers, the hi limit has a really small red plunger button. Push it in to reset.

Yes by what you are describing the thermostat is the only device that would cause this problem.

Look for the reset button and it should come back on. I just did and lights came on immediately.

Some Deep Fryers heat up faster than others, please see details below for pre-heating times: Non-Immersion Element (No element in the Oil): 25 to 30 Minutes Immersion Element (Element in the Oil): 7 to 10 Minutes Are you by any chance overloading the fryer? try smaller batches. Preheat the oven to 180 to 200 F. Heat the oil in the fryer to 280 or 290 F. In small batches appropriate to the size of the fryer (fries for a serving of 4 people may need to be divided into 2 or 3 groups), fry each batch for about 8 minutes at this temp. Remove to a holding bowl. They will look limp, nasty and oily. (This uses 1/4" square fries from baking pototoes cut with a standard mandoline.) When all the fries have been precooked, increase the oil temp to 375 F. Add the fries back to the oil in the same sized batches as before. It will take 3 to 5 minutes for them to crisp and brown. Drain, salt, and move to a cloth-lined bowl and hold in the 180 F. oven. Let the oil temp recover to 375 F. and cook the next batch in the same manner. Repeat, holding interim fries in the 180 oven, until all the fries are done. When all batches are done, toss to distribute salt and the new fries with old, and serve immediately. Properly done, all commercial french fries pale in comparison to these. However, I cannot guarantee that this method works with frozen commercial products. I always use fresh baking pototoes. That said, the frozen product should work to its optimal advantage when done in small batches with the first batches held in the warming oven as the other batches are done. If it still doesn't reach 300 F then by all means take it back to the shop and ask for a replacement. If you're out of warranty get an estimate for a repair. Good luck and bon apetite ;]