SG18SD

Overview

The Pitco SG18SD is a commercial natural-gas floor fryer with digital controls. The product listing identifies a 70–90 lb capacity range and 140,000 BTU input. The installation and operation manual provided for this product covers the SG gas fryer family, including SG18 models, and supplies operating and safety guidance relevant to the fryer. Use the data plate inside the fryer door to confirm the fuel type and the specific requirements for the individual unit.

Key Features

• Digital controls: The SG18SD is listed with digital controls. The manual explains turning the digital controller on and, when using solid shortening, selecting the solid-shortening melt-cycle setting according to the controller programming instructions.
• Natural-gas operation: The product listing identifies natural gas as the fuel.
• Floor-fryer format: The unit is listed as a commercial floor fryer.
• Oil filtering guidance: The manual describes filtering and filter-media replacement for fryers equipped with the filter system. Confirm the configuration of the specific unit rather than assuming the filter system is included.

Specifications

• Manufacturer: Pitco
• Model: SG18SD
• Equipment type: Commercial gas floor fryer
• Fuel listed for this model: Natural gas
• Controls listed for this model: Digital
• Listed capacity range: 70–90 lb
• Listed input: 140,000 BTU
• Manual electrical service, North American fryer: 120 VAC, 60 Hz, 0.5 A. The manual gives this electrical information for the covered fryer family; confirm the unit's data plate and wiring before connection.
• Manual electrical service, filter system: 7.0 A, where a filter system is installed, as specified for North American service in the manual.

Installation & Requirements

Placement and clearances

The manual specifies clearances for the covered fryer family. For combustible construction, it gives 6 inches at the back and 6 inches at the sides. For non-combustible construction, it gives 0 inches at the back and 0 inches at the sides. The listed floor clearance is 9 inches for both construction types. The manual also states that clearance is needed for servicing and proper burner operation, and warns against obstructing combustion, ventilation, or air openings.

Gas connection

The manual strongly recommends having installation and setup performed by qualified professionals familiar with local building codes. The fryer must be supplied only with the fuel shown on its data plate; the manual directs owners who need a fuel conversion to contact their dealer. It warns against using an adaptor to make a smaller gas line fit the fryer connection, since this may restrict gas flow and affect burner operation. Gas-line sizing must provide sufficient fuel to all appliances without pressure loss. For installation in Canada, the manual references CAN/CGA-B149.1 or .2 and local codes. Gas pressure is to be checked at the burner manifold and matched to the requirement on the data plate.

The manual requires the fuel supply system to be tested before use. For a line test above 1/2 PSIG (3.45 kPa), disconnect the fryer from the fuel line. At or below 1/2 PSIG (3.45 kPa), the fryer may remain connected only with its gas valve shut. Check connections for leaks with soap and water while pressure is applied; do not use an open flame. For a fryer fitted with casters and a flexible gas line, the manual calls for a compliant quick-disconnect connection and a restraining device attached to the rear panel to limit movement.

Electrical and ventilation requirements

For North American service, the manual gives 120 VAC, 60 Hz and 0.5 A for the fryer, and 7.0 A for the filter system. Electrical service must comply with local codes; the manual references CSA Standard C22.1 and local codes in Canada. It calls for the fryer to be grounded in accordance with applicable requirements and advises connecting its power supply to a receptacle controlled by the ventilation system so the fryer cannot operate without ventilation.

The manual states that proper ventilation is required and that exhaust gas temperatures can reach 1,000°F. It specifies at least 18 inches of open space between the fryer flue opening and the exhaust-hood intake. Keep the flue and ventilation paths unobstructed. Avoid a downdraft at the flue, which can interfere with exhaust and cause overheating, and do not connect a blower directly to the flue openings. The manual warns that direct airflow can impair temperature recovery and ignition, reduce operating efficiency, or extinguish the pilot.

Operation

Filling and starting

Fill the fry tank before lighting the fryer. For liquid shortening, first ensure the drain valve is fully closed, then fill to the oil-level mark on the tank backsplash. Turn the combination gas valve knob to ON as directed in the manual. For the digital controller, press its power button to turn the fryer on. If using solid shortening, make sure the controller is programmed for the solid-shortening melt cycle; the manual directs the operator to follow the controller programming instructions. Allow the fryer to heat to operating temperature before use.

The manual warns never to melt blocks of shortening on top of the burner tubes, because this can cause a fire and void the warranty. Keep water and other liquids away from hot shortening. It also warns that putting liquid frozen food into hot shortening can cause violent boiling. Ensure the burner receives enough air; the manual warns that a flame starved of air can produce carbon monoxide, a clear, odourless gas that can cause suffocation.

Filtering and draining, when equipped

The manual's filter procedure applies to units equipped with the filter system. Before filtering, remove debris from the tank; use the crumb scoop for excess crumbs. If filter media has been replaced or debris removed, apply Precoat Filter Aid to the filter paper. Position the drain spout over the filter-pan opening, then slowly open the green-handled drain valve. Use the clean brush to clear crumbs from the drain and clean the tank sides as the oil drains. The manual cautions that the filter pan holds the contents of one tank at a time during filtering.

When the tank is empty, close the green drain valve and open the red return valve to start the pump and return oil to the bottom of the tank. When bubbles appear at the oil-return spout, close the red valve to stop the pump. Add oil if needed to bring the level back to the fill mark. To drain oil into a separate container, rotate the drain spout over a container suitable for oil at 400°F, open the green drain valve, and close it when the container is full or the tank is empty. Repeat as needed until the tank is empty.

Cleaning & Maintenance

Daily exterior cleaning

The manual calls for daily cleaning to maintain performance and appearance. Wipe spilled shortening from the exterior with a clean, soft cloth while the oil is still warm. Clean surfaces with warm water and mild detergent, taking care not to get water into the shortening and removing detergent residue from the fry tank. For stains, use a nonabrasive scouring powder or pad. Disconnect power before cleaning or servicing, and do not move the fryer at operating temperature.

Weekly boil-out

The manual recommends a thorough weekly cleaning that includes draining the oil and boiling out the tank; it also identifies this as an opportunity to check filter media for damage. Completely shut down the fryer before replacing oil with water and after the cleaning heat step is complete, so the heating system does not activate during draining or filling. Drain the oil using the fryer drain procedure. Remove the filter pan before cleaning; do not use it to drain cleaning water, and do not pump water through the filter pump because water left in the lines can mix with hot oil. Remove the tube rack or mesh tube screens and large debris, close the drain valve, and fill the tank with water and noncaustic detergent. The manual names Pitco Fryer Cleaner, part number P6071397, as an option for best results. Place a pan large enough to hold all the cleaning water under the drain before proceeding.

Filter-media replacement

Before handling filter parts, ensure the filter pan is empty of oil. The manual warns that shortening can exceed 375°F (190°C) at operating temperature and cause severe burns; wear insulated, oil-proof gloves and allow the filter assembly to cool before handling where possible. Pull the filter-pan assembly forward, separate the pickup tube from the pickup-screen assembly, and remove debris from the assembly. Remove the paper clip bracket and support screen, then take out the used filter paper. The pickup parts may be washed in a dishwasher or pot sink; flush the suction tube with hot water and thoroughly dry all parts before reassembly. Fit new filter paper over the pickup-tube connector, fold the open end twice, secure it with the clip screen, reconnect the suction tube, and return the assembly to the pan and the pan to the fryer.

Troubleshooting

• Pilot or burner operation is affected: The manual identifies inadequate air and excessive drafts as potential operating concerns. Check that air openings are not obstructed and that ventilation is not creating a downdraft at the flue. A direct blower connection to the flue can impair ignition or extinguish the pilot.
• Fryer overheats or does not exhaust properly: The manual warns that a downdraft at the flue can interfere with exhaust and cause overheating. Keep the flue clear and check the ventilation arrangement.
• Temperature reading differs from the controller setting: For a calibration check, set the controller to 350°F, remove the tube rack, and place a thermometer 1 inch above the fryer temperature probe. Compare the thermometer reading with the controller setting. If the readings are not close, the manual says to contact a local warranty service agent.
• Pilot will not relight: After an unsuccessful lighting attempt, wait 5 minutes before trying again so gas in the fryer can dissipate, as directed in the manual.

Applications

The SG18SD is listed as a commercial floor fryer with a 70–90 lb capacity range, digital controls, natural-gas operation, and 140,000 BTU input. Those specifications make it relevant to commercial foodservice operations that need a floor-model fryer. Confirm the required fuel and electrical service against the data plate and the installation conditions at the intended location before use.