34P

Overview

The Pitco 34P is a gas donut fryer for commercial kitchens producing donuts and similar fried products. It has a stated oil capacity of 210 lb and a gas input of 110,000 BTU. The listed construction includes a stainless steel tank and exterior, and the unit is supplied with a submerger and drainboard. The drainboard also serves as a fryer cover.

The Pitco manual covers the 34P alongside other models in the same fryer range. It advises that installation and setup be performed by qualified professionals familiar with applicable local building and fire codes. Use the data plate inside the door to confirm the fuel type specified for the individual appliance.

Key Features

• Donut frying: The 34P is identified as a gas donut fryer.
• Temperature control: The product listing specifies millivolt controls. The fryer literature describes a thermostat that automatically maintains the selected temperature.
• Tank and cabinet: The product listing identifies a stainless steel tank and exterior. The 34P and 24P specification sheet further describes a stainless steel tank with an extra-smooth peened finish for cleaning.
• Submerger: A hinged wire-mesh submerger screen with safety-grid handles is listed as a standard accessory.
• Drainboard: The drainboard is listed as a standard accessory and can also be used as a fryer cover.
• Included accessories: The 24P/34P specification sheet lists two nickel-plated wire-mesh screens with handles, a wire-mesh tube screen, a drain-line clean-out rod, a drain extension and two donut turner sticks.
• Standing pilot: The specification sheet describes a standing-pilot design that provides a ready flame when heat is required.

Specifications

• Manufacturer: Pitco.
• Model: 34P.
• Equipment type: Gas donut fryer.
• Oil capacity: 210 lb.
• Gas input: 110,000 BTU.
• Controls: Millivolt controls listed for the product; the 24P/34P specification sheet lists mechanical thermostat control and electric thermostat control at no additional charge.
• Thermostat range: 200°F (93°C) to 400°F (204°C).
• Tank: Stainless steel, with an extra-smooth peened finish stated in the 24P/34P specification sheet.
• Exterior: Stainless steel is stated in the product listing.
• Standard accessories: Drainboard/fryer cover, hinged wire-mesh submerger screen with safety-grid handles, two nickel-plated wire-mesh screens with handles, wire-mesh tube screen, drain-line clean-out rod, drain extension and two donut turner sticks.
• Legs: The 24P/34P specification sheet lists adjustable 6-inch legs.
• Drain: The specification sheet describes a front 1-inch drain.
• Optional items listed for the 24P/34P range: Solid-state thermostat with melt cycle, cover, donut dropper bracket with flanged bolt-down leg assembly, top holding shelf with removable tray, and adjustable 6-inch casters with front locking.
• Electrical figures in the manual for models 20, 24, 26 and 34: North American input is 120 VAC, 50/60 Hz, 0.7 amp per unit; the listed filter current is 7.5 amps and heat-tape current is 0.4 amp. International input is 220, 230 or 240 VAC, 50/60 Hz, 0.4 amp per unit; the listed filter current is 4.2 amps and heat-tape current is 0.2 amp.
• Listings stated on the 24P/34P specification sheet: CSA Certified (AGA, CGA), NSF Listed and MEA Approved.

Installation & Requirements

Clearances and placement

The installation manual for models 20, 24, 26 and 34 specifies clearances of 6 inches at the back and sides for combustible construction, and 0 inches at the back and sides for non-combustible construction. It specifies 6 inches of counter clearance for both construction types. The manual also calls for at least 16 inches of aisle space in front of the appliance. It warns against installing the appliance next to a water cooker without an appropriate splash guard. The appliance must be installed with manufacturer-provided legs or casters, and it must not be sat or stood on.

Gas connection

For gas appliances on casters, the manual calls for a compliant movable-appliance connector and a restraint to limit movement. The manual also describes fuel-line leak and pressure testing and cautions against using an open flame to check for gas leaks. A qualified installation professional should confirm the installation and gas supply.

Electrical connection and ventilation

The manual gives the model-family electrical figures in the specifications above and requires the appliance to be grounded in accordance with local code. For Canada, it refers to CSA Standard C22.2 and local codes. Wiring is to follow the diagrams on the appliance. The manual also states that the plug must remain accessible unless another means of disconnecting the power is provided.

The manual requires proper ventilation for safe and proper operation and states that exhaust gas temperatures can reach 1,100°F (593°C). Ventilation and fire-safety systems must comply with applicable local and national codes. It advises that the ventilation system allow for cleaning and notes that regular cleaning and proper maintenance of the ventilation system and appliance reduce the chance of fire.

Operation

Fill the tank with oil or shortening only; the manual states that the appliance is not designed for cooking with water. Keep the oil or shortening at or above the minimum level line and ensure it covers the heat tubes while the appliance is on. The manual warns that operating below the minimum level can be dangerous and that old shortening has a reduced flash point and is more prone to surge boiling. Keep nearby combustible materials clear because the fryer operates with an open flame.

The thermostat maintains the selected temperature automatically between 200°F and 400°F. For manual-pilot lighting, the manual instructs the operator to open the gas supply, turn the thermostat to OFF, set the gas valve knob to PILOT and press it in while purging air from the line. Hold a flame to the pilot until it lights, then continue holding the knob for approximately one minute before releasing it. If the pilot goes out, wait five minutes before trying again. Once the pilot is established, turn the gas valve knob to ON and set the thermostat to the desired temperature. The main burners then ignite and are controlled by the thermostat.

Never melt blocks of shortening on top of the burner tubes. When filling with solid shortening, the manual says to close the drain valve, cut the shortening into 1-inch cubes and pack the tank to the oil-level mark without leaving air pockets. Do not move the appliance or transfer hot liquids while it is at operating temperature or filled with hot liquid.

Cleaning & Maintenance

Disconnect the power supply before servicing, maintaining or cleaning. The manual states that the appliance is not approved for jet-stream cleaning and must not be cleaned with a water jet. Do not move the fryer while it is hot or filled with hot liquids.

For cabinet cleaning, wipe spilled oil or shortening, dust and lint from the exterior with a clean cloth; a non-abrasive pad may be used for tougher stains. Clean the interior cabinet with a clean cloth to remove oil or shortening, dust, lint and filter powder. The manual also calls for daily emptying of food particles, crumbs and cracklings from a supplied crumb tray or catch into a fireproof container at the end of the frying operation, since some particles can spontaneously combust when left soaking in certain oils or shortenings.

The manual's weekly preventative-maintenance procedure begins with turning the fryer off and allowing the oil or shortening to cool before pulling the appliance away from the hood. It notes that this work may be convenient when changing the oil, with the tank and filter empty. Wear protective gear, turn off the gas supply, disconnect the power cord, gas hose and restraint, then pull the fryer away from the hood. Check that the hood drip cup is empty and not dripping into the flue, and that hood baffles are clean and not dripping into it. Clean the fryer sides, back and flue area; the manual says a non-abrasive pad or putty knife may be needed for buildup, followed by a clean damp cloth and food-grade detergent. Wipe excess oil or shortening from the power cord and gas hose with a dry cloth, check the flue pipe for foreign objects and remove any found, then reconnect the power cord, gas hose and restraint before returning the fryer beneath the hood.

For tank boil-out cleaning, the manual excerpt instructs operators not to leave the fryer unattended and never to let the water level fall below the tank's minimum-level mark. It describes allowing the solution to heat to approximately 195°F and operate for 15 minutes to soften buildup, then turning off the burners and gas valve, draining the water into a suitable container while wearing protective gloves, rinsing the cooled tank thoroughly with cool water and drying it completely. Residual water can cause hot oil to splatter. Follow the appliance manual for the complete cleaning procedure.

Troubleshooting

The manual's fryer troubleshooting chart starts with checking whether the pilot lights. If it does not, it directs the operator to check that the gas supply valve is open and to purge air from the gas line. If the pilot will not stay lit, the chart includes checking whether air has been purged from the pilot line and whether the high-limit switch is open; it directs the operator to contact a qualified service technician if the high limit will not reset. If the main burners do not light, the chart asks the operator to check whether the gas valve is ON and whether the thermostat is OFF. If burners light but do not perform properly, the manual points to the installation section to verify proper installation.

The manual's frying-oil problem-solving text lists old or broken-down oil and incorrect frying temperature as causes of greasy product, and recommends changing old oil and ensuring the oil is at 350°F when frying. It also identifies failing to drain fried product properly as another cause and advises proper draining after frying. The text cautions against frying above 350°F. For service beyond the operator checks described in the manual, use a qualified service technician.

Applications

The Pitco 34P is intended for commercial donut-frying work. Its stated 210 lb oil capacity, thermostat control, submerger and donut turner sticks support production in bakery and foodservice settings where operators fry batches of donuts and need to manage product immersion, temperature and draining. The supplied drainboard can also serve as a fryer cover when the unit is not in use.