SSH75

Overview

The Pitco SSH75 is a Solstice Supreme high-efficiency gas fryer for commercial kitchens. The model family includes different configurations, so details such as cooking area, control type, filtration system, fuel and overall dimensions depend on the complete model number. The SSH75 is listed with a 75 lb. oil capacity and 105 kBtu (30.8 kW) gross input; the SSH75R is listed separately with 125 kBtu (36.6 kW) gross input.

Key Features

• Gas heating: The manufacturer’s manual gives a gross input of 105 kBtu (30.8 kW) for the SSH75 and 125 kBtu (36.6 kW) for the SSH75R.
• Ignition and interlock: Matchless ignition with a drain valve interlock (DVI) is listed. The interlock prevents heating when the drain is open.

Specifications

• Product family: Pitco Solstice Supreme SSH75 high-efficiency gas fryer.
• Oil capacity: 75 lb.
• Gas input: 105 kBtu (30.8 kW) for SSH75 and 125 kBtu (36.6 kW) for SSH75R in the manual.
• Fuel: Natural gas or liquid propane configurations are referenced in the sources. Confirm the fuel type from the complete model number and data plate.
• Cooking area: 18 in. x 18 in. frying area, as listed in the product specifications.
• Dimensions: 19 5/8 in. left to right, 34 15/32 in. front to back, and 47 1/8 in. high.
• Electrical requirements in the manual: North American input voltage is 120 VAC, 50/60 Hz; current per unit is 1.0 A. The manual lists filter current at 7.5 A and heat tape at 0.4 A. Electrical requirements depend on equipment fitted; check the unit data plate.
• Components: Stainless steel tank, front, door and sides; 1 1/4 in. full-port drain valve; 10 in. adjustable legs; tube rack and removable basket hanger.
• Materials: Stainless steel tank, front, door and sides, as stated in the product specifications.

Installation & Requirements

The Pitco installation manual says the fryer must have adequate ventilation to operate safely and properly. It reports exhaust gas temperatures as high as 1100°F (593°C) and calls for a ventilation hood and fire-safety system. Leave at least 18 in. (47 cm) between the appliance flue and the exhaust-hood intake. Ventilation and fire-safety systems must meet applicable local and national codes in the United States and Canada. The manual cautions that inadequate or unbalanced ventilation can interfere with evacuation of emissions or with pilot and burner operation.

Where an electrical connection is required, the manual lists North American power at 120 VAC, 50/60 Hz, with 1.0 A current per unit. It also lists filter current at 7.5 A and heat tape at 0.4 A. The unit’s data plate specifies the required voltage and phase; the manual warns that an incorrect supply may damage the appliance and void the warranty. Electrical work should be performed by qualified personnel, and the connection must follow applicable local codes. For the supplied three-prong safety plug, the manual says not to remove the grounding prong and to use a properly grounded receptacle.

The manual specifies that a fryer fitted with casters and a flexible gas line must connect to the gas supply through a quick-disconnect device. Its gas-pressure tables give incoming supply pressure of 7 to 9 in. W.C. for natural gas and 11 to 13 in. W.C. for LP, and manifold pressure of 4.0 in. W.C. for natural gas and 10 in. W.C. for LP. It says incoming supply pressure cannot be adjusted at the fryer; out-of-range supply pressure must be addressed at the facility’s main gas line. Use the data plate and the complete model documentation to confirm requirements for the specific unit.

Operation

The matchless ignition system lights the pilot automatically. The fryer’s thermostat controls the gas valve and calls for heat when oil temperature falls below the set point.

The operation manual explains that timer functions are not fitted to every control type. Where timers are present, use the appropriate timer button; where a fryer has basket lifts, place the basket on the lift before starting the timer. The manual cautions that oil or shortening must not fall below the tank’s indicated minimum level. It also warns against moving the appliance or transferring hot oil while the unit is at operating temperature or contains hot liquid.

Cleaning & Maintenance

The operation manual calls for cleaning the tank and food-contact surfaces with a commercial grease-dissolving cleaner, following the cleaner manufacturer’s directions. Rinse the tank thoroughly with cool water until all cleaner is removed, then dry it with a clean cloth. Repeat the process for a bread-and-batter station or filter pan if fitted. The manual says not to leave the appliance unattended during cleaning, not to let cleaning liquid fall below the heat tubes, and to wear protective gloves and clothing when draining or disposing of hot water. Do not clean the appliance with a water jet; the manual says it is not jet-stream approved.

For models with a filter system, the manual describes filtering oil through the filter pan and replacing the filter media as needed. To change filter paper, detach the pickup tube, remove the used paper, fit new paper with its hole over the filter-screen fitting, fold the paper under the screen, reinstall the clip and reconnect the pickup tube. Refit the pickup assembly securely to the fryer. For filter cleaning, remove crumbs from the strainer cap, scrape debris from the pickup assembly and pan, wash the pickup in a pot sink, power-soak sink or dishwasher, then rinse and dry it. Wipe the pan with a clean damp cloth and food-grade detergent; rinse and dry it if needed.

The manual’s weekly preventative-maintenance procedure says to turn the fryer off and let the oil cool before pulling the unit away from the hood. It then directs the operator to disconnect power cords, gas hose and retention lanyard, check that the hood drip cup is empty and not dripping into the flue, and check that hood baffles are clean and not dripping oil into the flue. The manual also advises inspecting the high-temperature limit and temperature probe for correct position and secure mounting, checking wires and cords for fraying or looseness, and looking for loose parts or foreign items around the appliance.

Troubleshooting

The Pitco service manual provides procedures for checking incoming and manifold gas pressure with a manometer. For incoming pressure, it says to compare the reading with the manual’s supply-pressure table; for manifold pressure, compare it with the table for the selected fuel. The manual describes regulator adjustment and pilot-pressure adjustment, but these are service procedures involving gas components. If the fryer has an unusual odour, yellow-tipping flames or does not perform as expected, the installation manual says to contact a qualified service person or the factory.

The service manual also includes solid-state thermostat field calibration: allow the appliance to reach its set point and stabilize for 30 minutes, measure oil temperature at the vat centre and compare it with the set point. For calibration instructions and service work, use the correct manual for the fryer’s control and configuration. Before accessing the fryer for service, the service manual directs the technician to turn the control off, shut off the individual and main gas supplies, unplug power cords and disconnect the quick-disconnect gas line.

Applications

With a 75 lb. oil capacity, the Pitco SSH75 is suited to commercial foodservice kitchens that need a floor-model gas fryer for repeated, high-volume frying. Verify the exact model suffix, fuel type, cooking area, controls and available filtration before selecting a unit for a kitchen line.