SGM24

Overview

The Pitco SGM24 MegaFry is a natural gas floor fryer built for high-output frying in a compact footprint. Its extra-large tank holds 140–150 lb of oil, and the 24 × 24 in. frying area accommodates demanding production in commercial kitchens. Pitco specifies a Solstice burner system rated at 165,000 BTU and 62% thermal efficiency.

The fryer has a solid-state thermostat with a melt cycle and boil-out mode. Stainless steel is used for the tank, cabinet front, door, sides and splashback; the listed finish is smooth peened. Fry baskets are sold separately.

Key Features

• High-capacity frying: 140–150 lb oil capacity and a 24 × 24 in. frying area.
• Solstice burner system: 165,000 BTU input and 62% thermal efficiency.
• Temperature control: Solid-state thermostat with melt cycle and boil-out mode.
• Stainless steel construction: Tank, cabinet front, door, sides and splashback are stainless steel.
• Drain and service details: 1.25 in. full-port drain valve, removable basket hanger, tube screen and integrated flue deflector.
• Included operator items: Drain line cleanout rod, drain extension, fryer cleaner sample packet and 11 in. adjustable legs.
• Basket note: Fry baskets are sold separately.

Specifications

• Manufacturer: Pitco
• Model: SGM24 MegaFry
• Equipment type: Commercial natural gas floor fryer
• Oil capacity: 140–150 lb
• Frying area: 24 × 24 in.
• Burner input: 165,000 BTU
• Thermal efficiency: 62%
• Burner system: Solstice
• Controls: Solid-state thermostat with melt cycle and boil-out mode
• Overall width: 25 5/8 in.
• Overall depth: 38 in.
• Overall height: 48 1/4 in.
• Weight: 375 lb
• Construction: Stainless steel tank, cabinet front, door, sides and splashback; smooth peened finish
• Drain valve: 1.25 in. full-port
• Legs: 11 in. adjustable
• Electrical supply in the SGM-series manual: North America, 120 VAC, 60 Hz; current per fryer listed as 0.5 A. The manual lists 7.0 A for a filter system.
• Included items: Drain line cleanout rod, drain extension and fryer cleaner sample packet
• Fry baskets: Sold separately

Installation & Requirements

Fuel and gas connection

The fryer is equipped for one fuel type. Check the data plate inside the door to confirm the intended gas before connection; the manual warns not to supply a gas type other than the one shown there. If a fuel conversion is needed, contact a dealer. Do not use an adaptor to make a smaller gas supply line fit the fryer connection, as insufficient gas flow can affect burner performance.

The manual recommends installation by qualified professionals familiar with local building codes. Size the gas line to supply the required fuel to all appliances without pressure loss, following local requirements. Test the gas supply system before operating the fryer. For a supply-line test above 1/2 PSIG, disconnect the fryer from the line; at or below 1/2 PSIG, the fryer may remain connected with its gas valve shut. Check gas connections for leaks with soap and water while pressure is applied; the manual expressly says not to use an open flame to check for leaks.

For a fryer fitted with casters and a flexible gas line, the manual calls for a compliant connector, quick disconnect and a means of limiting fryer movement. The appliance must be restrained after installation to prevent tipping or hot-liquid splashing.

Electrical connection

The manual gives North American electrical requirements of 120 VAC, 60 Hz and 0.5 A per fryer; it lists 7.0 A for a filter system. Electrical service must comply with local codes. For Canada, the manual refers to CSA C22.1 and local codes. The fryer must be grounded according to applicable code. The manual advises using a receptacle controlled by the ventilation system so the fryer cannot operate without ventilation.

Clearances and ventilation

The manual’s clearance table specifies 6 in. at the rear and sides for combustible construction, and 0 in. at the rear and sides for non-combustible construction. It specifies 9 in. between the fryer and a combustible floor and at least 21 in. in front of the fryer for servicing. Keep combustion and ventilation openings unobstructed. The manual also requires at least 18 in. between the fryer’s flue opening and the exhaust hood intake.

Provide ventilation and fire-safety provisions appropriate to the installation. Exhaust gas temperatures can reach 1,000°F, according to the manual. Avoid drafts and downdrafts at the flue: a downdraft can prevent proper exhaust, cause overheating and permanently damage the fryer. Do not place anything on the flue area or obstruct the flow of combustion and ventilation air.

Operation

Filling and lighting

Before lighting, fill the kettle with shortening to the oil-level mark on the fry-tank backsplash. The manual warns not to operate below the minimum level line. Its lighting instructions begin by directing the operator to fill the kettle and turn the combination gas valve to the ON position. The available manual text does not include the complete lighting sequence, so follow the full operating instructions supplied for the appliance and its installed controls.

After filling, turn the unit on and allow it to heat to the set temperature. The fryer is for indoor, professional use and the manual says it should be operated by fully trained and qualified personnel. Never add water to hot oil, and do not add oil while the fryer is at operating temperature; splashing hot oil can cause severe injury.

Shutting down

The manual describes two shutdown modes. For standby, turn the thermostat or controller off to prevent the main burners from cycling; standby is for brief periods only and must not be left in place overnight. For complete shutdown, push and turn the gas valve to OFF. The fryer is then completely shut down and can be cleaned or filtered. Shut the fryer down completely when draining oil, and do not attempt to move it or transfer hot liquid while it is at operating temperature.

Filtering, if the fryer is fitted with the filter system

Wear oil-proof, insulated gloves when handling hot oil. The manual says never to run the filter system without filter bag or paper, never to drain oil before turning off the fryer burners, and to store the filter unit only in the fryer filter cavity. Slide out the filter pan, remove residue from the filter media and check for clogged or torn areas. Turn off the tank being filtered, remove its baskets, and lift out the tube screens with the cleanout brush. Open the tank’s drain valve slowly, clearing crumbs with the brush if needed. When the tank is empty, close the drain valve, open the return valve to start the pump, and close the return valve when bubbles emerge from the oil return spout. Add oil if needed to reach the fill mark. The filter pan can hold the contents of one tank at a time.

Cleaning & Maintenance

The manual says to clean the fryer thoroughly once a week, including draining the oil and completing a boil-out. It also recommends checking the filter media for damage during this cleaning. Disconnect the power supply before servicing, maintaining or cleaning. The appliance is not approved for jet-stream cleaning; do not clean it with a water jet. Keep panels and access covers correctly attached during operation.

For a boil-out, first drain the oil using the fryer’s drain procedure. When the oil has been pumped into the oil shuttle, disconnect and remove the filter pan. Remove the tube rack or mesh tube screens and clear large debris from the tank bottom. Close the drain valve, fill the tank with water and noncaustic detergent, and place a container under the drain that is large enough to hold the cleaning water. The manual recommends Pitco Fryer Cleaner, part number P6071397. When the water reaches 212°F, the computer automatically enters boil mode. After the water reaches a slow boil, turn the fryer off and allow it to soak for 20 minutes. Do not use the filter pan to drain cleaning water, and do not use the filter pump to pump water; water left in filter lines can mix with hot oil during filtering.

Empty residue from the crumb catch and any filter pan into a fireproof container at the end of frying each day. The manual warns that food particles left soaking in some oil or shortening can spontaneously combust. It recommends a yearly inspection by a qualified service technician.

Troubleshooting

• Burner or pilot performance: The manual warns that a gas line that is too small may not provide sufficient flow and can cause poor fryer performance. Have gas supply and manifold pressure checked against the fryer’s data plate by a qualified person.
• Pilot or burner flame affected by airflow: Keep combustion-air openings clear. Excessive ventilation can create drafts that interfere with pilot and burner operation; a downdraft at the flue can prevent proper exhaust and cause overheating.
• Gas flow interrupted or pilot extinguished: Wait 5 minutes before attempting to relight so residual gas can dissipate.
• Oil not heating evenly or operating below the marked level: The manual says the oil or shortening level must not fall below the minimum mark. Keep the tank at the indicated level.
• Filter flow or filtration issue: Inspect filter media for clogged or torn areas and clear crumbs from the drain with the cleanout brush. Never operate the filter system without filter bag or paper.
• Service work: Disconnect electrical power before service, cleaning or maintenance. The manual recommends a qualified service technician for the yearly inspection.

Applications

The SGM24 is suited to commercial kitchens that need a large oil capacity and high output for fried-food production. Its large tank and frying area support busy restaurant and food-service operations with substantial frying demand. Plan the installation around its natural gas connection, ventilation needs and floor footprint.