SSH55

Overview

The Pitco SSH55 is a floor-model fryer in the Solstice Supreme series. The natural-gas model documented here has a 40–50 lb oil capacity, solid-state thermostat controls and an 80,000 BTU input. Its 14 x 14 in. fry area suits commercial kitchens preparing fried items in regular service, while the Solstice burner system is specified for dependable heat transfer and fast recovery.

The fryer has stainless steel front, sides, back and tank. Cleaning and service features include a boil-out mode, removable basket hanger, drain clean-out rod and separate manual gas shut-offs that allow front servicing. The burner also runs a daily self-cleaning cycle of 30 seconds.

Key Features

• Solstice burner technology: Provides dependable heat transfer and fast recovery; its self-cleaning cycle runs daily for 30 seconds.
• Solid-state thermostat: Controls fryer temperature.
• High-temperature limit switch: Helps prevent overheating.
• Cleaning provisions: Boil-out mode, melt-cycle option, removable basket hanger, drain clean-out rod and fryer cleaning brush.
• Service access: Separate manual gas shut-offs allow the fryer to be serviced from the front.
• Additional operating details: Matchless ignition, downdraft protection, drain valve interlock and integrated flue deflector.
• Energy and sanitation marks listed for the model: ENERGY STAR and NSF. The product information also lists CE, CSA Flame and CSA Star.

Specifications

• Model: Pitco SSH55 Solstice Supreme gas fryer.
• Configuration: Full tank, floor model.
• Gas type: Natural gas for the documented model.
• Oil capacity: 40–50 lb.
• Frying area: 14 in. L x 14 in. W.
• Overall dimensions: 15 5/8 in. W x 34 15/32 in. D x 47 1/8 in. H.
• Gas input: 80,000 BTU.
• Gas connection: 3/4-in.
• Construction: Stainless steel front, sides, back and tank.
• Controls: Solid-state thermostat.
• Ignition: Matchless ignition.
• Drain: 1 1/4-in. NPT full-port drain valve with drain valve interlock.
• Legs: 10-in. adjustable legs.
• Included cleaning tools: Fryer cleaning brush and drain clean-out rod.
• Warranty information in the product listing: 1-year limited parts and labour.

Installation & Requirements

Connect the fryer to the gas type and supply specified for the individual unit. The product listing gives a 3/4-in. gas connection for the natural-gas SSH55. The service manual provides gas-pressure checks for the SG/SSH family: incoming supply pressure is listed as 7–9 in. water column for natural gas and 11–13 in. water column for LP; manifold pressure is listed as 4.0 in. water column for natural gas and 10 in. water column for LP. The manual says supply pressure cannot be adjusted at the fryer and that out-of-range supply pressure must be corrected at the facility’s main gas line. Gas-pressure testing and adjustment are service procedures, not routine operator tasks.

The installation and operation manual says the fryer must have adequate ventilation and that ventilation and fire-safety systems must comply with applicable local and national codes in the United States and Canada. It notes exhaust gas can reach 1100°F (593°C) and specifies at least 18 in. (47 cm) of open space between the fryer flue and exhaust hood intake. The hood should operate properly with the appliance; inadequate ventilation may fail to evacuate emissions, while excessive or unbalanced ventilation can create drafts that interfere with the pilot or burners.

The manual lists North American electrical requirements for the covered appliance family as 120 VAC, 50/60 Hz and 1.0 amp. It directs installers to use the voltage and phase on the appliance data plate, have electrical work performed by qualified personnel, and follow local codes; for Canada it references CSA Standard C22.2 and local codes. If the unit has a three-prong grounded plug, the manual says not to remove its grounding prong. Confirm the individual fryer’s data plate before connection.

Operation

Use the solid-state thermostat to control the SSH55’s cooking temperature. The manual advises keeping oil at or below 190°C; it explains that higher temperatures accelerate oil breakdown and can cause smoking without cooking food faster. The oil or shortening should be cooled and covered when the appliance is not in use to help prevent contamination. Maintain the oil level at the tank’s indicated minimum line; the manual warns not to let it fall below that line.

For models equipped with timers, the manual says to start a timer using its corresponding timer button. Not all control types include timers, so refer to the operating instructions for the specific control fitted to the appliance. If equipped with basket lifts, place the basket on the lift before starting the timer; the basket lowers when the cycle starts and rises when the preset cooking time ends.

Cleaning & Maintenance

Before cleaning or servicing, disconnect the power supply as directed in the manual. Do not clean the fryer with a water jet; the appliance is not jet-stream approved. Do not leave it unattended during cleaning, and do not let cleaning liquid fall below the heat tubes. Wear protective gloves and clothing when cleaning or draining, since water and oil can be extremely hot. Avoid disturbing the temperature probe and high-temperature limit during operation and cleaning.

For initial cleaning, the manual directs operators to use a commercial grease-dissolving cleaner according to its directions. Clean the tank interior and other food-contact surfaces, rinse the tank thoroughly with cool water until cleaner is fully removed, then wipe it dry with a clean cloth. The manual says to repeat the process for a bread-and-batter station or filter pan if fitted. Use a commercial-grade cleaner formulated for food-contact surfaces and follow its concentration and contact-time instructions.

For filtering-equipped configurations, the manual provides separate filter-system care instructions. If fitted, replace filter paper with the hole positioned over the filter-screen fitting, fold the paper beneath the screen and secure it with the clip. Clean the strainer cap to remove crumbs, clear loose debris from the pickup assembly and pan, wash the pickup assembly, rinse and dry it before reassembly, and wipe the pan with a clean damp cloth and food-grade detergent. These filter-system procedures apply only when the fryer has that equipment.

Troubleshooting

The service manual covers diagnostic procedures for the SG/SSH fryer family, including the SSH55. Its heating-system sequence starts with checking that line voltage is present and fuse F1 on the relay board is good; the manual describes an illuminated AC indicator and 24 VAC supply to the controller. With the drain valve closed, the drain-valve interlock provides the controller input needed for operation. When the controller is turned on, the side-on relay energizes. With the roll-out switch and high limit closed, the ignition module receives power, sends power to the gas valve and produces spark; it then senses the pilot flame.

If the fryer will not heat, the manual’s diagnostic information points qualified service personnel toward the electrical supply and fuse, drain-valve interlock, controller and relay sequence, roll-out switch, high limit, ignition module, pilot and gas supply. It also includes procedures for checking incoming and manifold gas pressure, cleaning the gas-valve vent tube, replacing an igniter/pilot assembly and calibrating the solid-state thermostat. These procedures involve gas, electrical and hot-oil hazards. The manual directs users to a qualified service person or the factory if the appliance cannot be adjusted to operate properly. It does not identify a C4 error code in the supplied material.

Applications

The SSH55’s 40–50 lb oil capacity and 14 x 14 in. fry area make it a floor fryer option for commercial kitchens serving fried foods such as fries, appetizers or breaded items. Its fast-recovery burner system, melt-cycle option and boil-out mode support regular fryer service and cleaning tasks.