Pitco Frialator L20-293 operation manual Daily Preventative Maintenance, Appliance Inspection

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PE14D: Floor Model Electric Pasta CookerPREVENTATIVE MAINTENANCE

3. PREVENTATIVE MAINTENANCE

3.1. DAILY PREVENTATIVE MAINTENANCE

Performing the preventative maintenance steps below on a daily basis will keep your equipment safe and at peak performance. During the cooking process, starch build up will form on the temperature probes, tank and heating element. If you are producing high quantities of pasta it may be necessary to clean these components more then once a day.

WARNING

The power supply must be disconnected before cleaning and servicing this appliance!

3.1.1.APPLIANCE INSPECTION

üCheck that the high temperature limit, temperature probe and elements are in the correct position and secured in place.

üCheck that wires and cords are not frayed or loose in and out of the cabinet.

üCheck around the appliance for loose parts or accessories that need to be secured or other foreign items (ex: Aerosol cans) that should be removed from the area.

üCheck for water leaks around the drain lines and water supply in and out of the cabinet and around the appliance.

WARNING

Wear protective gloves and clothing when cleaning and draining the appliance and when disposing of water. The water is extremely hot and can cause severe injuries.

3.1.2.CLEANING THE COOK TANK (RINSE TANK IF EQUIPPED) 1. Turn the appliance off.

WARNING

Read the operation section of this manual prior to filling or operating the appliance.

2.Scrub the tank, basket hanger, baskets, heating element and temperature probe using a Scotchbrite™ or other abrasive pad with a commercial type cleaner specifically designed for cleaning and sanitizing food contact surfaces. Follow the directions and familiarize yourself with the safe use of this cleaner prior to using it to clean the appliance. Care must be taken to remove all the foreign material on the tank and on components in the tank.

WARNING

DO NOT leave the appliance unattended during cleaning.

3.When cleaning is complete, rinse the inside of the tank and its components thoroughly with cool water. Continue to rinse at least twice or until the cleaner has been completely and thoroughly rinsed from the tank.

3.1.3.CLEANING THE CABINET

1.The inside of the cabinet should be cleaned with a clean dry cloth removing oil, dust, dirt and cooking debris on all accessible surfaces and components.

2.The outside of the cabinet should be cleaned with a wetted cloth and mild detergent to remove oil, dust, dirt and debris. Be careful not to introduce the detergent into the tank and food zone regions of the appliance.

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Contents English To the PURCHASER, Owner and Store Manager Table of Contents Troubleshooting Table of ContentsInstallation AccessoriesChecking Your NEW Appliance LEG/CASTER Installation and Leveling Installation ClearancesElectrical Connections Water Quality ChecklistVoltage/Phase Amps Plumbing ConnectionsGround Connection Ventilation and Fire Safety SystemsInstallation Initial CleaningInspection Operation Operational FeaturesDrain Outlet High Temperature Reset ButtonBoil/Simmer Switch Cook TankPE14D Filling the ApplianceTank Capacity Model CapacityCooking Simmer ModeTo enter simmer mode Appliance Start UPAppliance Shutdown Appliance Inspection Preventative MaintenanceDaily Preventative Maintenance Do not leave the appliance unattended during cleaningHeating Element Temperature Probe & High Limit ProbePreventative Maintenance Drain Valve Interlock Power FailureDisplay Problem Action TroubleshootingTroubleshooting Chart Problem Probable Causes Corrective ActionsL20-293, rev 1/06

L20-293 specifications

The Pitco Frialator L20-293 is a powerful and versatile commercial deep fryer designed to meet the demands of high-volume frying in various food service settings. Known for its reliable performance, the L20-293 is ideal for restaurants, food trucks, and catering services that require consistent cooking results and efficiency.

One of the key features of the Pitco L20-293 is its impressive oil capacity, which allows operators to fry large batches of food without the need for constant oil replenishment. With a 40-pound oil capacity, this fryer is capable of handling a wide range of menu items, from crispy French fries to golden-brown chicken. The large tank not only increases productivity but also allows for better oil temperature maintenance, ensuring that food is cooked evenly and to perfection.

This model leverages advanced heat transfer technology, incorporating a patented "Front-Edge" design. This innovative heating system uses a combination of open tank and a baffle system to create a more efficient heating process. The design not only reduces oil degradation but also enhances cooking efficiency, which is crucial in busy kitchens where time is of the essence.

Another noteworthy feature is the adjustable temperature control, which provides precise temperature management up to 375°F. This flexibility allows chefs to experiment with different cooking techniques and optimize fry quality for various food types. Additionally, the fryer is equipped with a built-in filtration system, which extends the life of the oil by removing food particles, thus saving on oil costs and improving overall food quality.

Safety is also a priority in the design of the L20-293. The fryer includes various safety features such as a high-temperature shut-off, which prevents overheating, and an easy-to-use basket lift system that reduces the risk of burns during operation. The stainless steel construction ensures durability and easy cleaning, making maintenance more manageable in fast-paced environments.

Overall, the Pitco Frialator L20-293 is a top-tier choice for commercial kitchens. With its large capacity, efficient heating technology, precise controls, and safety features, it not only meets but exceeds the demands of modern food service operations. Operators can expect consistent and high-quality frying results, making it a valuable investment for any food business looking to enhance their frying capabilities.
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