Pitco Frialator SG14TS Fryer User Manual


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Model SG14TS with Options - Tube Fired Gas Fryer
Pitco Frialator, Inc., P.O. Box 501, Concord, NH 03302-0501 x1509 Route 3A, Bow NH 03304, USA
Phone (603) 225-6684 x Fax (603) 225-8472 x www.pitco.com L10-125 Rev 4 (02/07) Printed in the USA
We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold.
Model SG14TS w/Options
GAS REQUIREMENTS
Gas Input Per Hour
50,000 BTUs / 15 kW (CE) / 50 megajoules (AuGA) Per Tank
Gas Type*
Recommended Minimum
Store Manifold Pressure Burner Manifold Pressure
*For other gas types, contact
your Dealer/Distributor.
Natural Gas 7” W.C. / 17.4 mbars / 1.75 kPa 4” W.C. / 10 mbars / 1 kPa
L.P. Gas 13” W.C. / 32.4 mbars / 3.25 kPa 10” W.C. / 25 mbars / 2.5 kPa
Check plumbing/gas codes for
proper gas supply line sizing.
Clearance Information Fryer Front
Fryer Sides, Rear, Bottom to
any combustible material Fryer Flue Area
All Models 30” (76.2 cm) min.
6” (15.2 cm)
Do not Curb Mount
Do not block or restrict the flue
gasses from flowing into the
ventilation system.
ELECTRICAL
OIL CAPACITY
Control Type Voltage / Phase / Frequency Amps
20 - 25 pounds per tank
(9 – 11 kg) per tank
Millivolt Not required 0
PERFORMANCE CHARACTERISTICS
115 / 1 / 60 1.7
Upgraded controls
(solid state, digital,
computer, basket lift)
220-230-240 / 1 / 50 0.9
Upgraded controls options include matchless ignition, melt cycle and
drain valve interlock at no additional amps.
Cooks 41 lbs (18.6 kg) of fries per hour per tank
Frying Area 7 x 14 x 4 in per tank
(17.8 x 35.6 x 10.2 cm) per tank
SHIPPING INFORMATION
Model Shipping Weight Shipping Cube Shipping H x W x L
Single Millivolt
220 lbs
100 kg
19 ft.È
.54 mÈ
45 ¼ x 18 Ë x 38 É in
114.9 x 47.6 x 97.8 cm
Single Upgraded Controls
230 lbs
104 kg
33 ft.È
.93 mÈ
58 x 22 É x 43 É in
147.3 x 57.2 x 110.5 cm
Add 50 lbs (23 kg) for Basket Lifts
SHORT FORM SPECIFICATION
Provide Pitco Model SG14TS tube fired gas fryer. Fryer shall have an atmospheric burner system combined with two stainless steel
heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 28% of total oil
capacity to trap burnt particles, crumbs and black specks. Fryer cooking area shall be 7” x 14” (35.6 cm x 35.6 cm) with a cooking
depth of 4” (10.2 cm) per tank. Heat transfer area shall be a minimum of 300 sq. inches (1,936 sq. cm) per tank. Provide
accessories as follows:
TYPICAL APPLICATION
Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate.
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