MODEL SG6H FRYER

PREVENTATIVE MAINTENANCE

6.Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive pad to scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and food grade detergent wipe the area clean.

7.Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.

8.Check flue pipe for any foreign debris/object and remove if found.

9.Reattach power cord(s), gas hose, retention lanyard and push fryer back under the hood.

3.3.MONTHLY PREVENTATIVE MAINTENANCE

Food debris and oil/shortening can buildup inside the tank. Performing the monthly preventative maintenance steps below will keep your equipment safe and at peak performance. If you are producing high quantities of fried food and/or frying heavily battered food, it may be necessary to clean these components more then once a month.

3.3.1.BOIL OUT PROCEDURE

Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening may spatter and will cause injury to personnel.

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

2.Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to cool. The container must also be able to withstand 400°F (205°C) temperatures.

3.Remove baskets, tank rack and basket hanger for cleaning.

4.Remove and discard any large debris inside the tank.

5.Close the drain valve and fill the tank with potable water to the level lines.

6.Place the appliance into boil mode:

Models with Solid State Thermostat: Put the thermostat into boil mode by flipping the power switch in the following order (I- O - I - O - I) within 3 seconds. The power (green LED) and heating (yellow LED) will be lit and the check (yellow LED) flashing.

Models with Digital Control: Turn the appliance ON. Press the key and the ” key simultaneously to enter boil mode.

Models with Computer: Turn the appliance ON. The controller will recognize that there is water in the tank and automatically enter boil mode. To enter boil mode manually, press the Temp Key then keys 2, 1, 2 for degrees F or 1, 0, 0. for degrees C.

7.Once the water reaches a simmer, add 8 to10 ozs (227 to 283 g) of Pitco cleaner for every 25 lbs (11.3 kgs) of oil/shortening your fryer is rated to hold.

8.Simmer for 1 minute. (The water should never be allowed to boil as this may splash over the tank side and cause permanent damage to the components.)

9.Turn the appliance OFF and allow the fryer to soak for 15 to 30 minutes, allowing the cleaner to soften the oil/shortening deposits and carbon.

10.Scrub the inside of the tank using a cleaning brush safe for hot water. Care must be taken to remove all the foreign material on the tank, sidewalls and other components in the tank.

11.Drain the water from the tank.

L20-332, rev. 1 (05/11)

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Pitco Frialator L20-332 manual Monthly Preventative Maintenance, Boil OUT Procedure
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L20-332 specifications

The Pitco Frialator L20-332 is an exceptional commercial deep fryer designed for high-volume frying operations. Delivers reliability, efficiency, and advanced technology tailored for busy kitchens, this unit is a top choice for restaurants, cafes, and catering services. Its robust construction and innovative designs make it ideal for frying a variety of foods, from crispy French fries to golden chicken wings.

One of the standout features of the L20-332 is its high production capacity. With a generous 40 lbs. oil capacity per tank, the fryer is capable of supporting large batches, making it possible to keep up with customer demand during peak hours. The fryer is equipped with two fry tanks, providing a total oil capacity of 80 lbs., which allows chefs to prepare multiple items simultaneously, enhancing productivity and efficiency.

The Pitco Frialator L20-332 incorporates advanced heating technology that ensures even heating throughout the oil. This unit utilizes a highly efficient gas burner system that optimizes energy consumption while delivering consistent frying temperatures. The ability to quickly recover heat after food is added ensures that cooks maintain optimal frying conditions without significant temperature drops, which is crucial for achieving perfectly cooked food.

Additionally, this fryer features a durable stainless steel exterior that not only enhances its aesthetic appeal but also makes it easy to clean and maintain. The stainless steel construction resists rust and corrosion, ensuring longevity even in the busiest kitchen environments. Its adjustable legs allow for easy installation and adaptability to various kitchen layouts.

Safety is paramount in any commercial kitchen, and the L20-332 addresses this with effective features such as an integrated high-limit temperature control and a manual reset for safe operation. An easily accessible drain valve simplifies oil changes and maintenance, allowing for efficient cleaning routines.

Easy-to-use controls provide operators with precise temperature settings and cooking times, ensuring consistency and quality in every dish. The design of the fryer also includes a built-in filtration system that extends oil life and boosts the flavor of fried products, resulting in cost savings for the business.

In summary, the Pitco Frialator L20-332 is a powerful and reliable deep fryer equipped with advanced features designed for high-volume cooking. Its combination of efficient heating technology, user-friendly controls, and durable materials make it an ideal addition to any commercial kitchen looking to maximize productivity while delivering exceptional food quality.
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