Pitco 14T User manual
Installation and Operation Manual
For Gas Fryers
NO OPTIONS/STAND ALONE
Covering Models
SG & SGF
14, 14R, 14T, 18, 18F,
24P, 24F, 34P, 34F & SGC
Pitco Frialator, Inc., P.O. Box 501, Jct I-89 & I-93 Concord, NH 03302-0501 • 509 Route 3A, Bow, NH 03304
(800) 258-3708 • (603) 225-6684 • FAX (603) 225-8497
www.pitco.com
ENGLISHFRANCAISESPANOL
®®
L20-195 rev 4 (07/02)
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE
FOR YOUR SAFETY
DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or
any other appliance.
WARNING
Improper installation, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before
installing or servicing this equipment.
TO THE PURCHASER
Post in a prominent location the instructions to be followed in the event that an operator smells gas. Obtain this
information from your local gas supplier.
WARNING
There is an open flame inside the fryer. The unit may get hot enough to set near by materials on fire. Keep the
area around the fryer free from combustibles.
WARNING
DO NOT supply the fryer with a gas that is not indicated on the data plate. If you need to convert the fryer to
another type of fuel, contact your dealer.
WARNING
DO NOT use an open flame to check for gas leaks!
WARNING
Wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to dissipate.
WARNING
Never melt blocks of shortening on top of the burner tubes. This will cause a fire, and void your warranty.
WARNING
Water and shortening DO NOT mix. Keep liquids away from hot shortening.
Dropping frozen liquid food into the hot shortening will cause violent boiling.
WARNING
Ensure that the fryer can get enough air to keep the flame burning correctly. If the flame is starved for air, it can
give off a dangerous carbon Monoxide gas. Carbon monoxide is a clear odorless gas that can cause suffocation.
WARNING
A cooker equipped with casters and a flexible gas line, must be connected to the gas supply with a quick
disconnect device. This quick disconnect must comply with ANSI Z24.41. To limit the movement of the cooker
without depending on the connector or quick disconnect, a restraining cable must also be installed.
NOTICE
Counter top must be constructed of a non-combustible material for SG14C counter top fryer installations.
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L20-195 rev4(07/02)
CHECKINGYOURNEWFRYER
Your new fryer has been carefully packed into one crate. Every effort has been made to ensure that your fryer is delivered
to you in perfect condition. As you unpack your new fryer, inspect each of the pieces for damage. If something is damaged,
DO NOT sign the bill of lading. Contact the shipper immediately, the shipper is only responsible for 15 days after delivery.
Checkthepackinglistenclosedwithyourfryerto ensurethatyouhavereceivedallofthepartstothefryer. Ifyouaremissing
any parts, contact the dealer from whom the fryer was purchased.
CAUTION
To prevent equipment damage, don't tilt the fryer onto any two of it's casters or pull the unit by the flue vents.
Locate your Pitco Frialator warranty and fill in the serial number of the fryer and the date received. You will find the serial
number on the plate inside the door. Put your warranty card in a safe place for future reference. DO NOT return the card to
Pitco Frialator.
Leg/CasterInstallationandAdjustment
Installing the legs and leveling the fryer is done with a 7/16" wrench, socket, and a large pair of water pump pliers. The legs/
casters must be installed to provide the necessary height to meet sanitation requirements and assure adequate air supply to
the burner. Attach the legs by performing the following procedure.
a. Laythe fryeron itsside beingcareful notto damagethe flue by pulling on it. Protect theoutside ofthe fryerwith
cardboard or a drop cloth when laying it down.
b. Attach each leg/caster with the hex head cap screws supplied with the fryer. Each leg/caster requires four 1/4-
20 x 5/8" cap screws.
c. Mount the screws from the inside of the fryer with the nut on the outside. The nuts have lock washers attached
to them, therefore it is not necessary to use lock washers.
d. When all four legs/casters are mounted, stand the unit up being careful not to put too much weight on any one
leg/caster. Adjust the height and level the fryer by adjusting the leveling devices on the leg/caster with the water
pump pliers.
e. On units with casters, move the fryer to the desired location and lock the wheels using the locking devices on
the front of the casters.
WARNING
The fryer must be properly restrained to prevent movement or tipping. This restraint must prevent the fryer from
movementsthat wouldsplash hotliquidsonpersonnel,which couldcause severeburns orinjuries.
Always wear oil proof gloves when moving or handling equipment or hot liquids.
Installation Clearances
Thefryerneedsclearancearounditforproperoperation. Adequateclearancesallowforservicingandproperburneroperation.
The clearances shown below are for cooker installation in combustible and noncombustible construction.
Combustible Non-Combustible
Construction Construction
Back 6" 0"
Sides 6" 0"
Floor - Combustible 9" 9" (Needed for Combustion)
Counter top must be constructed of a non-combustible material for SG14C counter top fryer installations.
Gas Connection
Your fryer will give you peak performance when the gas supply line is of sufficient size to provide the correct gas flow. The
gaslinemustbeinstalledtomeetthelocalbuildingcodesorNationalFuelGasCodeANSIZ223.1LatestEdition. InCanada,
install the fryer in accordance with CAN/CGA-B149.1 or .2 and local codes. Gas line sizing requirements
can be determined by your local gas company by referring to National Fuel Gas Code, Appendix C, Table C-4 (natural gas)
and Table C-16 (propane). The gas line needs to be large enough to supply the necessary amount of fuel to all appliances
without losing pressure to any appliance. WARNING
NEVER supply the fryer with a gas that is not indicated on the data plate. Using the incorrect gas type will cause
improper operation. If you need to convert the fryer to another type of fuel, contact your dealer.
ENGLISH
2
L20-195 rev4(07/02)
Fuel Types - Each fryer is equipped to work with one type of fuel. The type of fuel with which the appliance is intended to
operate is stamped on the data plate attached to the inside of the door.
NOTICE
NEVERuseanadaptortomakeasmallergassupplylinefitthecookerconnection. Thismay
not allow proper gas flow for optimum burner operation, resulting in poor cooker perfor-
mance.
QuickDisconnectGasConnection
GasfryersequippedwithcastersmustbeinstalledwithconnectorsthatcomplywiththeStandardforConnectorsforMovable
GasAppliances, ANSIZ223.1LatestEdition,andAddendaZ21.69ALatest Edition. Thisconnectionshouldincludeaquick
disconnectdevicethatcomplieswiththeStandardforQuickDisconnectDevicesforUseWithGasFuel,ANSIZ223.1Latest
Edition. Wheninstallingaquickdisconnectyoumustalsoinstallameansforlimitingthemovementofthefryer. Thisdevice
willprevent thegasline orthequick disconnectfrombeing strained. Therestrainingdevice shouldbeattached tothecooker
on the back panel.
Fuel Supply Line Leak and Pressure Testing
The fuel supply system must be tested before the fryer is used. If the fuel line is going to be tested at a pressure greater than
(>)1/2PSIG (3.45kPa), makesure thatthe fryeris disconnectedfrom thefuel line. If the fuel line is tobe testedat apressure
equal to or less than (<) 1/2 PSIG (3.45 kPa), the fryer can be connected but the unit's gas valve must be shut. Test all gas
line connections for leaks with a solution of soap and water when pressure is applied.
ELECTRICALCONNECTION
Theelectricalserviceusedbythefryermustcomplywithlocalcodes. Iftherearenolocalcodesthatapply,refertotheNational
ElectricalCode(NEC),ANSI/NFPA70toinstalltheservice. InCanadarefertoCSAStandardC22.1andlocalcodes. Wiring
diagrams are provided inside the fryer control box.
VentilationandFireSafetySystems
Your new fryer must have proper ventilation to function safely and properly. Exhaust gas temperatures can reach as high
as1000°F. Therefore,itis very importantto installa fire safetysystem. Your ventilationsystem shouldbe designedto allow
foreasycleaning. Frequentcleaningoftheventilationsystemandthefryerwillreducethechancesoffire. Table1-2provides
a list of reference documents that provide guidance on ventilation and fire safety systems. This table is not necessarily
complete. Additionalinformationcanbe obtained fromthe CSA-International, 8501East PleasantValley Road, Cleveland,
OH44131.
Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the burner. Leave at
least 18 inches of open space between the fryer's flue vent opening and the intake of the exhaust hood.
CAUTION
Ensurethat yourventilation systemdoesnotcausea downdraft atthe fryer'sflueopening.
Downdraftswillnotallowthefryertoexhaustproperlyandwillcauseoverheatingwhichmay
cause permanent damage. Damage caused by down drafts will not be covered under
equipment warranty. NEVER allow anything to obstruct the flow of combustibles or
ventilation exiting from the fryer flue. DO NOT put anything on top of the flue area.
NOTICE
NEVERconnecttheblowerdirectlytotheflueopenings. Thedirectflowofairwillcausepoor
temperaturerecovery,poorignition,inefficientoperationofthefryer,andcouldextinguish
thepilot.
GasLineRequirements
A properly installed gas supply system will deliver 7.0 ± 2.0" w.c. natural gas (12.0 ± 2.0" w.c. LP) to all appliances
connected to the line, operating at full demand.
NOTICE
Do NOT exceed 13.5” W.C. pressure as damage may occur to the gas valve.
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L20-195 rev4(07/02)
LIGHTINGINSTRUCTIONS
a. Fill kettle before lighting.
b. Turn combination gas valve knob to “PILOT” position.
c. Depress valve knob and light pilot. With pilot burning, hold knob depressed for 60 seconds.
d. Release knob, pilot should remain lit.
e. DONOTTURN COMBINATION GASVALVEKNOBTOTHE“ON”POSITIONUNTILVESSELISFULLOF
WATERORSHORTENING. TURNINGTHEKNOBTO“ON”WITHVESSELEMPTYWILLDAMAGETHE
VESSELORCOMPONENTSANDVOIDWARRANTY.
f. Relighting - wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to dissipate.
InitialCleaning
When the fryer is shipped, many of its parts are covered with a thin coat of oil for protection. Before the fryer is ready for
cookingitmustbecleaned. Thiswillremovetheoilcoatingandanyforeignmatterthatmayhaveaccumulatedduringstorage
and shipment. Perform the cleaning as described below.
a. Fill the vessel with water.
b. Turn the fryer gas valve knob to the “ON” position. Allow the fryer to bring the water to a low boil and add one
packet of Pitco fryer cleaner or a mild, low sudsing detergent and allow water to continue to boil for a minute,
making sure water does not boil over.
c. Turn the gas valve knob to the “PILOT” position and allow fryer to soak with the hot water for 15 minutes.
NOTICE
Donotleavethefryerunattendedduringcleaning. Neverletthewaterlevelgobelowthe"Min
Level"markon the backof the tank.
d. Using the fryer cleaning brush, scrub the inside of the fryer to remove protective coating.
e. When cleaning is complete, turn the gas valve knob to the “OFF” position and drain the water into a container
suitable for hot water and dispose of it.
f. When the tank has cooled, rinse it thoroughly with cool water. Continue to rinse the tank until the cleaner has
been rinsed, thoroughly from the tank.
g. Using a clean dry cloth, wipe out all of the water. Be very thorough removing the water, because any residual
water will cause hot oil to splatter out of the fryer. Close the drain valve and remove container.
CAUTION
Mildsteeltanks mustbewiped down/coatedwithoil tokeepthetankfromrusting.
h. Nowthatthetankisclean,youarereadytofillandoperatethefryer. Referto instructionsonaddingshortening
to the fryer.
DAILYCLEANING
should be performed to maintain peak operation and appearance.
a. Wipe up any shortening that spills onto the exterior of the fryer. This should be done with a clean soft cloth
while the oil is still warm.
b. Use warm water with a mild detergent to clean surfaces. Be careful not to get water in the shortening and to
remove any detergent from the fry tank.
c. Use a nonabrasive scouring powder or pad to clean stains if necessary.
d. Perform the weekly boil out cleaning of your fryer described below.
WEEKLYFRYERCLEANING
This cleaning should include a complete draining of the fryer and a boil out.
a. You will need a container large enough to hold 1 1/2 times the oil in one tank. This container should also be
able to withstand 4000 F oil temperatures.
b. Shut fryer gas system OFF completely before performing procedures to ensure unit does not come on during
any part of the cleaning operation.
c. Draintheoilfromthe fryer anddiscard or savefor reuse. Remove tuberack/mesh tube screensand remove any
large debris from the bottom of the fry tank. Once clean, return tube rack/mesh screens to the fry tank. Close
the drain valve and fill the fry tank with water and noncaustic detergent.
d. Relight gas system pilot, following the lighting instructions.
ENGLISH
4
L20-195 rev4(07/02)
WARNING
Gasunits installedwithcastersmusthave arestraining device. Thisdevice mustbeconnectedatall timesthat the
fryerisconnected tothegassupply. If itis disconnectedforany reason,it mustbe reconnected.
ThermostatCalibrationCheck
NOTICE
Thermostat calibration requires that the temperature of the fryer be raised above boiling.
Therefore,youwillneedtodrainthewaterfromthefryerandfillitwithoil. Beforeremoving
thewater,performthe initialcleaningofthefryer. Cleaningthe fryernowwillpreventyou
from having to drain the oil and refill with water later.
To perform the calibration check detailed below you will need a digital thermometer.
a. Place the tip of the thermometer in the shortening approximately 1" above the temperature sensors.
b. Setthethermostatat325°Fandwaitforthetemperaturereadingonthethermometertorise. Asthetemperature
rises toward 325°F watch the thermometer closely.
c. Iftheshorteningtemperature reaches 350°Fand the burnersDO NOTturn off, turnthe thermostatdown. Keep
lowering the thermostat setting until the burners go out.
CAUTION
Iftheburnersdonotturnoffatthelowestthermostat setting,thethermostatcouldbe
defective. Contact your representative immediately.
d. Letthefryercycle4to6timesbeforecheckingthetemperature. Comparethethermometertemperatureagainst
the thermostat setting. If the values are more than 5°F apart, calibrate the thermostat using the appropriate
calibration procedure in this manual.
THERMOSTATCALIBRATION
Millivoltthermostats
a. Set the thermostat dial to 325o F.
b. Remove the thermostat dial by pulling the knob straight out. DO NOT rotate the dial.
c. Hold the outside of the shaft so it does not move. Use the tip of a small, flat tip screw driver to scrape away
the sealing compound from the adjustment screw.
d. Turn the adjustment screw clockwise to lower the temperature setting and counterclockwise to raise the
temperature. One quarter turn changes the temperature approximately 25oF.
e. Turn the adjustment until the burners turn on at 325oF. Replace the knob and allow the fryer to cycle 4 to 6
times. Check the temperature of the thermometer against the thermostat dial. If it is greater than 5oF differ
ence, repeat the calibration procedure.
f. When the calibration is correct, remove the thermometer and replace the tube screen.
Filling the fryer with liquid shortening
a. Make sure the drain valve is completely closed.
b. Fill the fryer with oil to the "Oil Level" line marked on the back of the tank.
e. Turn the fryer gas valve knob to the “ON” position. Allow the fryer to bring the water to a low boil and add
one packetofPitcofryercleaneroramild,lowsudsingdetergentandallowwatertocontinuetoboilforaminute,
making sure water does not boil over.
f.. Turn the gas valve knob to the “PILOT” position and allow fryer to soak with the hot water for 15 minutes.
g. Using the fryer cleaning brush, scrub the inside of the fryer to remove protective coating.
h. When cleaning is complete, turn the gas valve knob to the “OFF” position and drain the water into a container
suitable for hot water and dispose of it.
i. When the tank has cooled, rinse it thoroughly with cool water. Continue to rinse the tank until the cleaner has
been rinsed, thoroughly from the tank.
j. Using a clean dry cloth, wipe out all of the water. Be very thorough removing the water, because any residual
water will cause hot oil to splatter out of the fryer. Close the drain valve and remove container.
k. Nowthatthetankisclean,youarereadytofillandoperatethefryer. Referto instructionsonaddingshortening
to the fryer.
5
L20-195 rev4(07/02)
FryerShut-Down
There are two shutdown modes of fryer operation, STANDBY and COMPLETE. The standby mode removes the ability for
the fryer's main burners to cycle. Complete shutdown turns off the gas supply to the fryer. Shut down the fryer by:
STANDBY TurnthethermostattoOFF. TurnthegasvalveclockwisetothePILOTposition. ThecookerisnowinStandby
and can remain this way for only brief periods of time. NEVER leave the cooker in standby overnight.
COMPLETE To completely shut down the cooker, push and turn the gas valve counterclockwise to the OFF position. The
fryer is now completely shut down and can be cleaned and filtered.
Filling the Fryer With Solid Shortening
a. Make sure the drain valve is completely closed.
b. Remove the screen covering the tubes.
c. Cut the shortening into cubes no larger than 1". ALWAYS pack the shortening below, between, and on top
of the burner tubes. DO NOT leave any large air gaps. Use care when packing the solid shortening in the tank.
DONOTbendorbreakthetemperaturesensorprobes. Ifthesearedamagedthefryerwillnotfunctionproperly.
d. Once the fryer is packed with shortening, the shortening must be melted.
e. Tomeltshortening,manuallypulsetheburnersONandOFFusingthethermostatuntiltheshorteningisliquidized
enough to cover the heat tubes. This will protect the tank and components from damage and extend the life
of the oil.
ENGLISH
6
L20-195 rev4(07/02)
IFMAINTENANCEISREQUIRED,CONTACTYOURLOCALFACTORYSERVICER,LOCALFACTORYREPRESENTA-
TIVE,ORTHEFACTORYTOOBTAINSERVICE.
TOPIC UNDERWRITERSLABORATORY NATIONALFUELGAS
DOCUMENT CODEDOCUMENT
EXHAUSTHOODS ANSI/UL710 ANSI/NFPA96
POWERVENTILATORS ANSI/UL705 ANSI/NFPA96
FILTERUNIT ANSI/UL586 ANSI/NFPA96
ANSI/UL900
TYPESOFFIREEXTINGUISHERS
ANDDETECTIONEQUIPMENT
CO2ANSI/UL154 ANSI/NFPA12
DRYCHEMICAL ANSI/UL299 ANSI/NFPA17
WATER ANSI/UL626 ANSI/NFPA13
FOAM ANSI/UL8 ANSI/NFPA11
SPRINKLERS ANSI/UL199 ANSI/NFPA13
SMOKEDETECTORS ANSI/UL268 ANSI/NFPA72
FIREDETECTIONTHERMOSTATS ANSI/UL521 ANSI/NFPA72
7
L20-195 rev4(07/02)
ENGLISH
8
L20-195 rev4(07/02)
Intheevent ofproblemswith orquestionsabout you
equipment,please contact thePitco Frialator Autho-
rizedService and Parts representative (ASAP) cov-
eringyouarea,throughtheNational Service Network
at:
(800)298-1862 US only, 24 hours
Intheevent ofproblemswith orquestionsabout you
order,pleasecontactthe Pitco Frialatorfactory,from
8:00a.m. - 5:00 p.m., Eastern StandardTime,Mon-
daythroughFriday,toll-freeat:
(800)258-3708 US and Canada only or
(603)225-6684WorldWide
This manual suits for next models
12
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