SE18

Overview

The Pitco SE18 is a freestanding, single-vat electric fryer in the Solstice series. Its 18 x 18 x 4 3/4 in frypot has a stated oil capacity of 70–90 lb, and its 17 kW heating system uses fixed immersion-type elements with a high-temperature alloy sheath. Stainless steel construction, solid-state controls and a full-port drain make it a fit for commercial kitchens that need a substantial frying area and straightforward oil handling.

SE18 electrical configurations vary. Confirm the exact voltage and phase on the unit’s data plate before planning a connection. The specifications below reflect the SE18 model information provided, not other Pitco fryer models or suffix configurations.

Key Features

• Single-vat floor model: Freestanding construction with one full frypot.
• Commercial frying capacity: The stated oil-capacity range is 70–90 lb.
• Immersion heating: Fixed elements with a high-temperature alloy sheath provide heat directly in the vat.
• Solid-state controls: Includes a melt cycle and boil-out mode.
• Drain safeguards: A drain-valve interlock helps prevent heating with the drain open, while the 1 1/4 in full-port drain supports oil removal.
• Service and cleaning features: Removable basket hanger, solid maintenance door, cleaning brush and sample cleaner packet.
• Safety components: High-temperature safety limit switch and non-mercury heating contactors.

Specifications

• Brand: Pitco
• Model: SE18
• Product line: Solstice
• Equipment type: Electric commercial fryer
• Installation style: Freestanding floor model
• Vat count: 1
• Oil capacity: 70–90 lb
• Vat dimensions: 18 in. x 18 in. x 4 3/4 in.
• Frying area: 18 in. x 18 in.
• Overall dimensions: 19 5/8 in. W x 38 2/5 in. D x 39 3/4 in. H (approximately 19.63 in. W x 38.41 in. D x 39.75 in. H)
• Weight: 226 lb
• Electrical rating: 17 kW
• Voltage and phase: Confirm the specific unit’s data plate for the correct voltage and phase.
• Frequency: 60 Hz is stated for listed 208 V and 240 V single-phase configurations.
• Current: 71 A is listed for the 240 V, 1-phase configuration.
• Construction: Stainless steel
• Heating elements: Fixed immersion-type, with high-temperature alloy sheath
• Controls and modes: Solid-state controls, melt cycle and boil-out mode
• Drain: 1 1/4 in. full-port drain with drain-valve interlock
• Other components: High-temperature safety limit switch, non-mercury heating contactors, removable basket hanger and solid maintenance door
• Included items: Cleaning brush and sample cleaner packet
• Listings and certifications stated in product information: NSF, cULus, CE and GS
• Origin: Made in the U.S.A.
• Manufacturer warranty stated in product information: 1-year limited parts and labour

Installation & Requirements

The installation and operation manual calls for a qualified professional to install the fryer in accordance with applicable local and national building, electrical and fire codes. Electrical connection should be performed by a qualified electrician. Connect the fryer only to a supply with the voltage and phase shown on the data plate inside the appliance door; connecting it to the wrong supply can damage the equipment and void the warranty. The appliance must be grounded in accordance with applicable codes. The manual specifies a hardwired, flexible-conduit connection for single-phase units, with conductors sized for the fryer’s power requirements, and calls for a restraint device attached to substantial building structure on hardwired units. Wiring must follow the diagrams on the appliance.

The manual advises connecting the fryer to a power supply controlled by the ventilation system so it cannot operate without the ventilation hood running. It also says not to obstruct ventilation openings and to keep the hood and duct system clear of grease build-up. For clearances, the manual’s installation table states 6 in. at the back and sides for combustible construction and 0 in. at the back and sides for non-combustible construction; it lists 6 in. floor clearance for both construction types and a 35 in. aisle clearance. A separate installation passage specifies a minimum 24 in. clearance in front for operation, maintenance and servicing, and at least 6 in. from combustible construction at the sides and rear. Follow the requirements applicable to the installation and local codes.

The manual says the fryer may be installed on combustible floors, while also presenting the floor clearance values above in its clearance table. Because the manual includes both statements, have the installer confirm the required floor arrangement for the specific installation. Level the fryer after positioning it; the manual describes levelling by adjusting the caster stems. Do not block the area around the casters or beneath the fryer.

Operation

Before operation, verify that the fryer is connected to the correct supply and that the vat and controls are ready for use. The manual says to use the oil level marks on the tank: with liquid shortening, fill to the indicated level lines. When adding solid shortening to an empty tank, remove the baskets and support racks, place shortening in the bottom first, pack the remaining shortening into the tank, then place the basket support rack on top before turning the unit on. Once cooking temperature is reached, check the shortening level again and add more if needed to maintain the proper level.

The manual gives a recommended cooking batch of 3 lb per basket. It sets a maximum batch of 7.5 lb for a standard electric fryer’s large 18 in. basket. Do not overload the vat or load food that is excessively wet, as this can cause surge boiling. To shut down, press the corresponding control key; the display goes blank and heating functions cease. When the fryer is not in use, place a cover over the fry tank if one is available; the manual notes that covers are optional.

The SE Series service manual explains that the drain-valve interlock supplies an input to the controller when the drain is closed. If the controller indicates that the drain is open, heating is inhibited. A high-limit trip also interrupts the heating circuit. The manual says to turn the controller off and back on after the unit has cooled and the high limit has reset before resuming heating.

Cleaning & Maintenance

Disconnect the power supply before servicing, maintaining or cleaning the appliance. The fryer is not approved for water-jet cleaning: do not clean it with a water jet or steam cleaner. Do not move the fryer or transfer hot liquids while it is at operating temperature or filled with hot oil, and do not operate it with panels or access covers removed. The manual recommends that a qualified service technician inspect the appliance for proper performance and operation yearly.

Keep the fryer, hood and duct system clean and free of grease build-up. If a filter system is fitted, the manual requires oil-proof insulated gloves when handling hot oil and says never to operate the filter without filter paper or a filter bag. Turn the fryer off before filtering. Brush crumbs from the tank and clear excess debris with the crumb scoop before draining; use the clean-out brush to clear crumbs from the drain as needed. When returning filtered oil, stop the pump when bubbles appear at the return spout, close the return valve and allow the drain and return lines to drain before removing the filter pan. The manual limits filter-pump operation to three consecutive cycles followed by at least 20 minutes of rest with the oil compartment empty.

For a filter-equipped unit, inspect the filter media for clogged or torn areas and replace it when needed. The manual says to empty crumbs from the crumb catch and filter pan into a fireproof container at the end of each day because food particles left soaking in oil or shortening can spontaneously combust. Never drain oil while the fryer is heating; shut the appliance down first. These filter-system instructions apply only where the relevant filter equipment is installed.

Troubleshooting

The service manual identifies the drain-valve interlock and high-limit circuit as parts of the heating safety system. If the display reads “DRAINING” or “TURN OFF” when the drain should be closed, confirm that the blue drain handle is fully closed, inspect the drain-valve proximity switch and its mounting, then turn the fryer off and back on. The operation manual also suggests applying a little more pressure to close the blue handle; if the switch is loose and cannot be secured, contact a qualified service provider.

If oil drains slowly or not at all, check that the blue drain valve is fully open and that debris has not blocked the drain. The manual says to use the clean-out rod to clear the drain from inside the vat. If that does not clear the obstruction, close the drain valve before clearing the main drain line. Hot oil may escape when the clean-out access cap is removed, so use the manual’s precautions and take care around hot oil.

If a filter-equipped unit’s red return valve is open but the pump does not run, the manual lists an incompletely opened return valve, a tripped filter circuit breaker, a tripped filter-motor thermal overload or a loose sensor switch as possible causes. It directs operators to check that the valve is fully open and, where appropriate, reset the filter circuit breaker or the motor’s red reset button. For controller messages such as “PROBE OP” or “OPEN,” the service manual directs a technician to test the temperature probe and check wiring and connectors for continuity. For “SYSTEM FAILURE,” it directs a technician to test for a short in the probe or its wiring. Electrical diagnosis and service work should be left to a qualified technician; the service manual explicitly reserves certain high-limit tests for qualified technicians.

Applications

The SE18 suits commercial kitchens that need a large single vat for menu items such as fries, breaded chicken, fish or other fried sides. Its 18 x 18 in. fry area and stated 70–90 lb oil-capacity range can support substantial batch preparation, while its electric supply requirement makes it important to verify site voltage and phase before selecting a configuration. It is intended for commercial foodservice use, not residential or other non-commercial operation.