SSHLV14

Overview

The Pitco SSHLV14 is a commercial gas fryer in Pitco’s Solstice reduced-oil-volume frying system. The SSHLV series installation and operation manual lists a 30 lb oil capacity for the SSHLV14 tank and a 1.5 lb cook load per basket. The fryer’s stated dimensions are 15 5/8 in. wide by 35 in. deep by 46 3/4 in. high, with a 13 in. by 13 3/5 in. frying area.

This equipment is intended for professional use by trained, qualified personnel. The manual identifies electronic ignition, a computer controller, a frypot high-limit thermostat and filtration components. The precise fuel and operating details for an individual unit should be confirmed from its data plate, located inside the door.

Key Features

• Reduced-oil-volume system: The SSHLV14 is identified as part of Pitco’s reduced-oil-volume fryer series.
• Electronic ignition: The manual states that pilot ignition is performed and controlled by the electronic ignition system; there is nothing to light manually.
• Computer control: The manual describes controller prompts and controls for fryer operation and filtering. Some SSHLV series configurations have automated filtration, which still requires operator input.
• Oil filtration: The fryer’s filtration system uses a filter pan, filter pickup assembly, filter strainer cap, filter paper and filter screen. The pump has a circuit breaker, and the manual describes a pump motor thermal overload.
• Temperature protection: A high-limit thermostat is intended to prevent overheating if the fryer does not properly control oil temperature. The service manual states that it opens above 425°F to 450°F (218°C to 232°C).
• Serviceable gas and burner components: The parts documentation identifies components including the gas valve, pilot, igniter, burners, pressure regulator vent tube and high-limit switches.

Specifications

• Manufacturer: Pitco
• Model: SSHLV14
• Equipment type: Commercial gas fryer; reduced-oil-volume frying system
• Oil tank capacity: 30 lb per tank, as listed for SSHLV14 in the installation and operation manual
• Cook load: 1.5 lb per basket
• Frying area: 13 in. x 13 3/5 in.
• Overall dimensions: 15 5/8 in. W x 35 in. D x 46 3/4 in. H
• Fuel: Gas. The unit’s intended fuel type is stamped on its data plate; confirm whether the individual fryer is set up for natural gas or propane.
• Gas supply pressure in the manual: 7.0–10.0 in. W.C. for natural gas, or 11.0–13.0 in. W.C. for propane, with appliances on the supply line operating at full demand. The manual says pressure at the gas valve must not exceed ½ PSI (13.84 in. W.C.). Verify the unit’s data plate and installation requirements.
• Oil type: The manual specifies shortening that is liquid at room temperature and recommends high-quality liquid frying oils for longest oil life.
• Control and ignition: Computer controller and electronic ignition, as described in the SSHLV series manual.

Installation & Requirements

Installation must follow local codes and the manufacturer’s instructions. For Canada, the manual specifies installation in accordance with CAN/CGA-B149.1 or .2 and local codes. It directs installers to confirm gas-line sizing with the local gas company or applicable code references. The unit’s data plate identifies the fuel for which it is configured; do not assume that a fryer set up for one fuel is ready to use another.

The manual gives gas supply pressure ranges of 7.0–10.0 in. W.C. for natural gas and 11.0–13.0 in. W.C. for propane while connected appliances operate at full demand. It states that gas pressure at the valve must not exceed ½ PSI (13.84 in. W.C.). The service manual says supply pressure outside the recommended range must be addressed at the facility’s main gas line, not adjusted at the fryer. Gas conversion and pressure adjustments are work for qualified service personnel. After installation or service, check gas connections for leaks using an appropriate leak-detection solution; the manual expressly warns not to use an open flame.

For combustible construction, the manual specifies 6 in. clearance at the back and sides and 9 in. at the floor. For non-combustible construction, it specifies 0 in. at the back and sides and 9 in. at the floor. It also specifies at least 30 in. of aisle space in front and 18 in. of open space between the appliance flue and the exhaust hood intake. Do not obstruct ventilation openings or connect a blower or hood directly to the fryer flue. The manual warns that inadequate ventilation can affect operation, ignition and pilot stability.

If the appliance has casters and a flexible gas line, the manual requires a compliant quick-disconnect connection. The manual also says to disconnect the power supply before servicing, maintaining or cleaning the fryer. Have a qualified person perform the initial adjustments described in the manual.

Operation

Before filling, confirm the drain valve is closed and the tank is clean. The manual instructs operators to fill the tank to about ½ in. below the oil-level line before operation and not to let oil fall below the MIN LEVEL mark. It says oil expands as it heats and specifies adding liquid shortening only. After the oil reaches operating temperature, add oil as needed to reach the desired operating level. Do not add water to hot oil.

The electronic ignition system controls pilot ignition; the operator does not manually light the pilot. For the main burners to operate, the gas supply valve must be open and the main power button on the computer pressed. The thermostatically controlled gas valve opens when oil temperature falls below the preset temperature. The manual describes a high-limit thermostat that opens above 425°F to 450°F (218°C to 232°C) if the fryer is not controlling oil temperature properly.

For quick filtering on non-auto-filter models, the manual says to ensure the filter pan is in place and empty, and to wear appropriate protective equipment. With the fryer on and oil above filter temperature, pull the blue drain handle to prompt the controller, confirm the filter prompt, and use the tank-fill control to start the pump. Follow the kitchen’s filtering procedure until the filter timer ends; close the drain and allow the pump to refill the fry tank. When bubbles appear in the oil, turn the pump off with the tank-fill control. Filter only one tank at a time because the filter pan may overflow.

For auto-filter models, start the filter prompt from the controller when oil is above filter temperature, confirm the prompt and follow the displayed steps until the process is complete. The manual notes that automated filtration does not run without user input. It describes the system draining oil into the filter pan, filtering it for a set period, returning oil to the vat and prompting the operator to confirm the vat is full.

Cleaning & Maintenance

Before cleaning or servicing, turn the fryer off and disconnect its power supply as directed in the manual. Hot oil and surfaces can cause severe burns: the manual calls for protective clothing, heat-resistant gloves and eye protection when working around hot oil. Do not move the fryer or transfer hot liquids while the unit is at operating temperature or contains hot liquid. The fryer is not approved for jet-stream cleaning; do not clean it with a water jet.

For frypot cleaning during the manual’s filtration procedure, drain the oil into a filter pan that is in place and empty. Once the oil has drained, wipe the inside of the frypot with a clean, water-dampened cloth to remove crumbs and debris. Scrub the crumb ring with an abrasive pad if needed, then remove all moisture from the tank before proceeding. Keep the filter pan correctly installed and do not use it to transport oil.

At the end of each frying day, empty the crumb catch and/or filter pan contents into a fireproof container. The manual warns that food particles left soaking in some oil or shortening can spontaneously combust. Clean up spilled oil, water or other liquids immediately and dry the area to reduce slip hazards.

The manual’s maintenance checks include inspecting the drain valve and drain-valve interlock, return-oil valve and pump switch; checking filter-pan hardware; testing filtration; checking pump motor amp draw against its nameplate; inspecting the pump and motor; and checking filter hoses for leaks and condition. Its gas-system checks include looking for leaks, cleaning the gas-valve regulator vent tube, clearing debris and grease from the pilot and pilot orifice tips, checking burner operation, verifying manifold and incoming gas pressure, and inspecting the ignition system, pilot flame, flame-sensor reading and igniter gap. Gas work and adjustments must be carried out by qualified service personnel.

Troubleshooting

The manual provides the following checks for specific symptoms. Turn the fryer off and allow the oil or appliance to cool to room temperature before attempting the listed filter-system corrective actions.

• Filter pump does not activate: The filter pump circuit breaker may have tripped; the manual lists resetting it. The pump motor thermal overload may also have tripped; allow the motor to cool and reset the overload. Before resetting either device, verify that the fryer is off and filter-return switches or flush-hose valves, if equipped, are off and safely positioned. The manual warns that resetting with a switch or valve left on could cause an unexpected hot-oil discharge.
• Oil returns slowly or not at all: Check for dirty filter paper or excess debris and change the paper or clear debris. Remove, clean and reinstall a dirty or clogged strainer cap. Confirm that the filter pan is installed correctly and the filter pickup is pushed in completely.
• Excessive air bubbles while oil returns: Check that the pickup-tube screen is tight and that its cap is present and secure. Also check that the filter pan and pickup are positioned correctly.
• Controller displays “DRAINING” although the drain valve is closed: Confirm that the blue drain handle is pushed fully in. If the drain switch is incorrectly adjusted or defective, the manual directs the operator to contact an authorized service company.
• “Blocked Drain” prompt on an auto-filter model: The manual says to use only the supplied drain-cleaning tool to clear food debris or foreign material. After clearing, follow the controller prompt to retry. It allows three attempts before lockout; if the drain remains blocked, the fryer stops operating and the manual directs the operator to contact Pitco Service or an authorized service person.

Applications

The SSHLV14’s stated 30 lb tank oil capacity and 1.5 lb cook load per basket make its capacity figures useful when planning a professional kitchen’s frying station. Refer to the manual and confirm the fryer’s configuration, gas type and data-plate specifications when assessing its fit for a restaurant, foodservice kitchen or other commercial operation.