SSH55-2FD

Overview

The Pitco SSH55-2FD is a Solstice Supreme commercial gas fryer with two full-size frypots. Each vat holds 40–50 lb. of oil, for a listed total capacity of 100 lb. The fryer is available in natural gas and LP gas configurations. Its stainless steel tank, front and sides are specified for commercial use, and adjustable 10-in. legs support levelling and access for cleaning.

Oil handling is built into the unit: an under-fryer filtration drawer system returns filtered oil to the frypot, while a rear oil return system helps clear debris from the bottom of the vat before oil is recirculated. The 1 1/4-in. full-port drain valve supports oil draining. The manufacturer describes the burner as self-cleaning to minimize carbon buildup. The product listing identifies the fryer as ENERGY STAR and NSF certified, and also lists CE, CSA Flame and CSA Star.

Key Features

• Two frypots: Each full-size vat holds 40–50 lb. of oil. The listed total oil capacity is 100 lb.
• Filtration: An under-fryer filtration drawer system, stainless steel filter pan with rear wheels, rear oil return system and 8-gpm filter pump support filtering and recirculating oil.
• Oil draining: A 1 1/4-in. full-port drain valve allows oil to drain from the frypot. The manufacturer’s description also identifies a drain valve interlock.
• Controls and ignition: Solid-state controls provide temperature adjustment. Matchless ignition automatically lights the pilot when the fryer is powered on.
• Burner and airflow features: The self-cleaning burner minimizes carbon buildup, and downdraft protection helps maintain stable burner operation.
• Oil preparation: A boil-out and melt cycle assist with oil preparation and breakdown.
• Crumb management: A tube rack directs food debris toward a cool zone to help preserve oil quality.
• Construction and access: The tank, front and sides are stainless steel. The basket hanger is removable for tool-free cleaning, and the legs are adjustable.
• Certification and recognition: The listing identifies ENERGY STAR, NSF, CE, CSA Flame and CSA Star, and notes a 2007 Kitchen Innovations Award from the National Restaurant Association.

Specifications

• Manufacturer and model: Pitco SSH55-2FD
• Series: Solstice Supreme
• Equipment type: Commercial gas floor fryer
• Frypots: 2 full-size frypots
• Oil capacity: 40–50 lb. per frypot; 100 lb. total listed capacity
• Frying area: 14 in. x 14 in. per frypot
• Cook depth: 3 1/4–5 in.
• Listed overall dimensions: 15 5/8 in. W x 34 15/32 in. D x 47 1/8 in. H
• Fuel options: Natural gas or LP gas, depending on configuration
• Total input: 160,000 BTU; 80,000 BTU per frypot
• Controls: Solid-state
• Ignition: Matchless ignition
• Burner: Self-cleaning
• Drain: 1 1/4-in. full-port drain valve
• Filtration: Under-fryer filtration drawer system; 8-gpm filter pump
• Oil return: Rear oil return system
• Materials stated: Stainless steel tank, front, sides and filter pan
• Legs: Adjustable 10-in. legs
• Other listed features: Boil-out and melt cycle, downdraft protection, integrated flue deflector, manual gas shutoffs, tube rack, removable basket hanger and drain valve interlock
• Certifications and marks listed: ENERGY STAR, NSF, CE, CSA Flame and CSA Star

Installation & Requirements

The fryer is a commercial appliance. The supplied Pitco installation and operation manual states that ventilation must be adequate for safe operation and that ventilation and fire-safety systems must comply with applicable local and national codes in the United States and Canada. It calls for a qualified installation professional to ensure the hood operates properly with the appliance. The manual specifies at least 18 in. of open space between the appliance flue and the exhaust hood intake. It also warns that excessive or unbalanced ventilation can create drafts that interfere with pilot and burner operation. Exhaust gas temperatures can reach 1100°F (593°C), so the manual emphasizes the importance of an appropriate fire-safety system and a ventilation system that can be cleaned.

Connect the unit to the fuel type shown on its data plate and ordered configuration. The SSH55-2FD is listed in natural gas and LP gas versions. The manual warns against connecting the appliance to the wrong power supply and says the electrical supply must match the voltage and phase on the data plate inside the appliance door. Electrical work must be performed by qualified personnel and comply with applicable local codes. For Canada, the manual refers to CSA Standard C22.2 and local codes. Its North American electrical table lists 120 VAC, 50/60 Hz and 1.0 amp per unit; it also lists 7.5 amps for the filter and 0.4 amp for heat tape. Confirm the appliance data plate and actual configuration before connecting power.

If the appliance has a power cord with a three-prong safety plug, the manual says not to cut or remove the grounding prong and to use a properly grounded three-prong receptacle. Disconnect power before servicing, maintaining or cleaning the unit. The manual also warns not to use an open flame to check for gas leaks. Gas installation and adjustments should be handled by qualified personnel; the manual advises contacting a qualified service person or the factory if the appliance produces an unusual odour, has yellow-tipping flames or does not perform as it did after its original installation.

Operation

Before filling or operating the fryer, read the operation instructions for the appliance and its specific control type. The manual cautions that the oil or shortening level must not fall below the minimum level line; add oil if needed to maintain the indicated level. When the appliance is not in use, cool and cover the oil or shortening to help prevent contamination.

The solid-state controls provide temperature adjustment, while matchless ignition lights the pilot when the fryer is powered on. The product listing identifies a boil-out and melt cycle for oil preparation. Timers are not included on every control type, so consult the operator instructions for the installed control to determine whether timers are fitted and how to set them. If the unit is equipped with basket lifts, the manual instructs operators to place the basket on the lift before starting the timer cycle.

The manual advises following food manufacturers’ preparation instructions to maintain food quality. Do not move the fryer or transfer hot liquids while the appliance is at operating temperature or contains hot liquid. It warns against contact with hot surfaces and oil, and says not to leave the appliance unattended during cleaning.

Cleaning & Maintenance

The manual instructs operators to use a commercial cleaner formulated for food-contact surfaces and to follow the cleaner manufacturer’s directions, including its specified concentration and contact time. Clean the tank interior and other food-contact surfaces, rinse the tank thoroughly with cool water until all cleaner is removed, then wipe it dry with a clean cloth. Repeat the cleaning steps for the filter pan if equipped. Wear protective gloves and clothing when draining or cleaning, since hot water can cause severe injuries. Do not disturb the temperature probe or high-temperature limit during operation or cleaning, and do not let cleaning liquid fall below the heat tubes. The manual says the fryer is not jet-stream approved and must not be cleaned with a water jet.

For filter cleaning, the manual directs operators to unscrew the filter strainer cap from the pickup tube and gently tap out crumbs, then wipe away remaining crumbs and refit the cap. Remove loose debris from the pickup assembly and filter pan with the filter scoop. Remove the pickup assembly for cleaning in a pot sink, power-soak sink or dishwasher; rinse and dry it thoroughly before reassembly. Wipe the filter pan with a clean damp cloth and food-grade detergent, rinse away detergent if needed, and dry the pan before reinstalling it.

When replacing filter paper on a filter-drawer assembly, the manual says to unscrew the pickup tube from the filter screen, remove the retaining clip and used paper, and fit new paper with its hole at the top so the screen’s threaded fitting passes through it. Fold the paper under the screen and reinstall the clip, then reconnect the pickup tube. Return the pickup assembly to the filter system and check that its quick disconnect snaps securely into the appliance fitting.

If equipped with a filter flush hose, the manual’s procedure is to switch the appliance off, drain oil into the filter pan using the blue drain handle, connect the hose, point its outlet into the cook tank and use the yellow handle to run the pump. To refill the tank, lift the blue drain handle; when filling is complete, push the yellow handle to stop the pump. The hose is conditional equipment, so follow this procedure only if the fryer has one.

The manual’s daily inspection checklist includes checking that the high-temperature limit and temperature probe are correctly positioned and secured, that wires and cords are not frayed or loose, and that loose parts, unsecured accessories or foreign items are not present around the appliance. For weekly preventative maintenance, it directs operators to turn off the fryer and allow oil to cool before moving it from beneath the hood. With protective gear on, disconnect the power cord, gas hose and retention lanyard before moving the unit. Check that the hood drip cup is empty and that hood baffles are clean and not dripping oil into the flue; clean the fryer sides, back and flue area.

Troubleshooting

The manual identifies unusual odour, yellow-tipping flames and performance that differs from the original installation as signs to contact a qualified service person or the factory. It cautions against attempting to check for gas leaks with an open flame. If burner performance is poor when other appliances are operating, the manual notes that a drop in gas pressure can indicate an inadequate supply-line installation. Its gas-pressure procedure calls for a suitable gauge or manometer and says the measured pressure should match the value on the data plate within the stated tolerance. Gas-pressure adjustments are service work; have a qualified technician perform them.

If the fryer cannot be adjusted to operate properly, the cleaning instructions likewise direct the operator to contact a qualified service person or the factory. Disconnect electrical power before servicing, maintaining or cleaning the appliance.

Applications

With two independently accessible full-size frypots and a combined listed oil capacity of 100 lb., the SSH55-2FD can suit commercial kitchens that fry multiple menu items or need separate vats during busy service. Its integrated filtration equipment supports kitchens that filter and recirculate oil as part of their operating routine. Confirm the fryer’s gas configuration, listed dimensions, site utilities and ventilation requirements against the kitchen before selecting a location.