IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual
for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
Installation & Operation Manual
REDUCED OIL VOLUME
FRYING SYSTEM
Covering
Models
SSHLV14 SERIES
C E R T
I
F
I
E D
I
L20-407 rev. 1 (3/14)
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
1. THEORY OF OPERATION.............................................................................................................................. 5
2. INSTALLATION............................................................................................................................................ 6
2.1. CHECKING AND UNPACKING YOUR NEW APPLIANCE ....................................................................................6
2.2. INSTALLATION CLEARANCES..........................................................................................................................6
2.3. LEVELING THE FRYER – LEGS/CASTERS...........................................................................................................7
2.4. GAS CONNECTION..........................................................................................................................................8
2.5. QUICK DISCONNECT CONNECTION................................................................................................................8
2.6. FUEL SUPPLY LINE LEAK AND PRESSURE TESTING ..........................................................................................8
2.7. INSTALLATION SETUP...........................................................................................................................................8
2.8. ELECTRICAL CONNECTIONS............................................................................................................................9
2.9. VENTILATION AND FIRE SAFETY SYSTEMS......................................................................................................9
2.10.
2.11.
INSPECTION .............................................................................................................................................10
INITIAL ADJUSTMENTS.............................................................................................................................11
2.11.1. FILLING THE APPLIANCE.......................................................................................................................11
2.11.2. LIGHTING INSTRUCTIONS.....................................................................................................................11
2.11.3. PILOT FLAME ADJUSTMENT.................................................................................................................12
2.11.4. MAIN BURNER SYSTEM ADJUSTMENT.................................................................................................12
2.12.
INITIAL CLEANING ....................................................................................................................................13
3. OPERATION...............................................................................................................................................14
3.1. OPERATIONAL FEATURES.............................................................................................................................14
3.2. BASIC OPERATIONAL FEATURES............................................................................................................................15
3.3. FILLING THE FRY POT....................................................................................................................................16
3.4. FILLING THE TANK WITH LIQUID SHORTENING ............................................................................................16
4. APPLIANCE START UP ................................................................................................................................17
4.1. COOKING......................................................................................................................................................18
4.2. COOKING TIPS ..................................................................................................................................................18
5. COMPUTER CONTROLLER OPERATION .......................................................................................................19
5.1. TO TURN THE APPLIANCE ON:.............................................................................................................................19
5.2. TO TURN THE APPLIANCE OFF:............................................................................................................................19
5.3. TO START A COOK: ............................................................................................................................................19
5.4. TO CANCEL A COOK: ..........................................................................................................................................19
5.5.
5.6.
TO VIEW ACTUAL AND SET TEMPERATURES:...........................................................................................................19
TO VIEW CURRENT SETTINGS FOR COOK, SHAKE, AND HOLD TIMES:............................................................................20
5.7. TO PERFORM A BOIL OUT OPERATION:..................................................................................................................20
5.7.1.
5.7.2.
Automatic Boil Entry (Water Detection): .............................................................................................20
Manual Boil Entry: ...............................................................................................................................20
5.8.
5.9. TO SET COOK TEMPERATURE: .............................................................................................................................21
5.10. TO CHANGE A PRODUCT KEY–COOK, SHAKE, HOLD, AND HOLD PRE‐ALARM TIMES:.................................................21
TO ENTER PROGRAMMING LEVEL 1 (FOR THE STORE MANAGER):..............................................................................21
5.10.1. Cook Time ............................................................................................................................................21
5.10.2. Shake Time...........................................................................................................................................21
5.10.3. Hold Time.............................................................................................................................................21
5.10.4. Hold Pre‐Alarm.....................................................................................................................................22
5.11.
TO EXIT LEVEL 1 PROGRAMMING:....................................................................................................................22
TO ENTER PROGRAMMING LEVEL 2 (FOR THE STORE MANAGER)...........................................................................22
FAHRENHEIT OR CELSIUS DISPLAY: ...................................................................................................................22
PASSWORD CHANGE OR REQUIRED? ................................................................................................................22
BEEPER VOLUME AND TONE: ..........................................................................................................................23
LANGUAGE SELECTION:..................................................................................................................................23
MELT CYCLE TYPE:........................................................................................................................................23
RECOVERY TEST VALUE:.................................................................................................................................23
5.12.
5.13.
5.14.
5.15.
5.16.
5.17.
5.18.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
5.19.
5.20.
5.21.
5.22.
5.23.
CONTROL OR TIMER: (LEFT SIDE OF DUAL OR SINGLE VAT) ...................................................................................23
CONTROL OR TIMER: (RIGHT SIDE OF DUAL VAT)................................................................................................24
OTHER DISPLAYS: .....................................................................................................................................24
COMPUTER SHUTDOWN.............................................................................................................................24
FLUSH HOSE OPERATION (IF EQUIPPED)......................................................................................................24
6. BASKET LIFT OPERATION............................................................................................................................25
7. PUSH BUTTON OIL TOP OFF SYSTEM ..........................................................................................................25
8. AUTOMATIC OIL TOP SYSTEM (OPTION).....................................................................................................25
9. QUICK STRAIN FILTERING “FILTER SOON” LIGHT FLASHING.........................................................................26
10.
COOK COUNTER ADJUSTMENT...............................................................................................................26
11.
APPLIANCE SHUTDOWN.........................................................................................................................27
11.1.
11.2.
STANDBY MODE.......................................................................................................................................27
COMPLETE SHUTDOWN...........................................................................................................................27
12.
PREVENTATIVE MAINTENANCE ..............................................................................................................27
12.1.
DAILY PREVENTATIVE MAINTENANCE .....................................................................................................27
12.1.1. FILTERING DAILY cleaning....................................................................................................................27
12.1.2. REPLACING THE FILTER MEDIA (if equipped).......................................................................................28
12.1.3. APPLIANCE INSPECTION.......................................................................................................................29
12.1.4. CLEANING THE COOK TANK .................................................................................................................29
12.1.5. CLEANING THE CABINET ......................................................................................................................29
12.1.6. FILTER CLEANING (If Equipped)............................................................................................................29
12.2.
12.3.
WEEKLY PREVENTATIVE MAINTENANCE..................................................................................................30
MONTHLY PREVENTATIVE MAINTENANCE ..............................................................................................30
12.3.1. BOIL OUT PROCEDURE.........................................................................................................................30
12.3.2. TEMPERATURE CHECK .........................................................................................................................31
12.4.
ANNUAL/PERIODIC PREVENTATIVE MAINTENANCE AND INSPECTION....................................................32
12.4.1. Safety Evaluation.................................................................................................................................32
12.4.2. Mechanical Inspection .........................................................................................................................32
12.4.3. Temperature Control System...............................................................................................................32
12.4.4. Filter System (If Equipped) ...................................................................................................................32
12.4.5. GAS COMBUSTION SYSTEM .................................................................................................................33
12.5.
13.
13.1.
VENTILATION HOOD ................................................................................................................................33
TROUBLESHOOTING...............................................................................................................................34
POWER FAILURE.......................................................................................................................................34
HIGH TEMPERATURE LIMIT SWITCH ........................................................................................................34
DRAIN VALVE INTERLOCK.........................................................................................................................34
SELF CLEANING BURNER SYSTEM (NOT ON ALL MODELS)..............................................................................35
RESETTING THE SELF CLEANING BURNER SYSTEM TEMPERATURE LIMIT SWITCH ...................................................35
TROUBLESHOOTING CHARTS ...................................................................................................................36
13.2.
13.3.
13.4.
13.5.
13.6.
13.6.1. Fryer Troubleshooting Chart................................................................................................................36
13.6.2. Filter troubleshooting chart (if equipped)............................................................................................36
13.6.3. COMPUTER & DIGITAL CONTROLLER DISPLAYS (IF EQUIPPED) ...........................................................37
4
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
1. THEORY OF OPERATION
The Pitco Low (or reduced) Oil Volume fryer works very similarly to the Pitco standard
SG/SSH fryer.
The Low Oil Volume Fryer has a reduced cold zone to significantly reduce oil usage and
extend oil life. This smaller zone may require more frequent filtering depending on the
product being fried.
Upon turning the fryer on, the high limit closes the (side on) safety relay which stays
closed until the fryer is turned off. If the oil temperature exceeds 450 deg F, the high
limit opens and prevents further operation until the cooking oil has reached a safe
cooking temperature. This places a minimum duty cycle on the safety (side on) relay to
insure its proper operation when needed. The “heat demand” relay opens and closes on
demand from the primary control to maintain the desired cooking temperature. When
the “heat demand” relay closes, it energizes the main burners in the fry pot. Near the
fryer pot heat tubes, the temperature probe and high limit can be found. The
temperature probe provides a signal to the primary control, sensing the oil temperature
in the fry pot.
The fryer is equipped with a manual “ADD OIL” button that can transfer fresh oil from a
JIB (Jug in Box) located under the fryer or a bulk oil management system. The operator
can use the manual “ADD OIL” button as needed to replenish any oil consumed in the
cooking process. It is recommended that oil only be added when the fry pot is at the
desired temperature, and that the “ADD OIL” button not be used to fill an empty fry pot
from the JIB.
Optional Automatic Top Off: If equipped, the fryer (only when operating at desired
temperature) senses the oil level and replenishes consumed oil only between cook
cycles. There are no programming options for the operator or service technician, the
control functions like any other Pitco electric fryer computer control. The “ADD OIL”
switch (described above) is present with Auto Top Off.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
2. INSTALLATION
2.1.
CHECKING AND UNPACKING YOUR NEW APPLIANCE
Your new Pitco appliance has been carefully packed into one crate. Every effort has been made to
ensure that it is delivered to you in perfect condition. Pitco does not assume responsibility for damage
or loss incurred in transit.
1. Upon Delivery, inspect for visible shipping damage in the presence of the trucking operator. If
something appears damaged, file a claim for damages regardless of extent.
2. Unpack and inspect unit for damage. Contact the shipper within 15 days and file a concealed
damage claim; the shipper is only responsible for concealed damage for 15 days after delivery.
3. Remove the unit from the shipping pallet:
a: Remove the filter pan, and JIB pan from unit before attempting to
dismount the unit from the shipping base.
4. Do not allow the full weight of the unit to rest on the legs or caster when removing the appliance
from the shipping pallet. The casters can be bent or damaged if too much weight or force is
applied to them from improper handling.
5. Check the packing list enclosed with your appliance to ensure that you have received all the parts
to the appliance. If you are missing any parts, contact the dealer from whom the appliance was
purchased.
6. Using the front cover of this manual, record the following for warranty service or future reference:
1. Your Pitco model number. 2. Fryer serial numbers (Found on the inner door of each fryer).
3. The date purchased from your dealer invoice.
Once you have completed the above, the appliance is ready to be installed.
2.2.
INSTALLATION CLEARANCES
The clearances shown below are for combustible and non-combustible installations and will allow for
safe and proper operation of your appliance.
Combustible Construction Non Combustible Construction
Inches (centimeters)
6.0" (15.2cm)
Inches (centimeters)
0.0" (0.0cm)
Back
Sides
Counter
Floor
6.0" (15.2cm)
6.0" (15.2cm)
9” (22.86 cm)
0.0" (0.0cm)
6.0" (15.2cm)
9” (22.86 cm)
In addition to the above clearances there must also be at least 30 inches (76.2cm) of aisle space in
front of the unit.
WARNING
DO NOT obstruct the flow of ventilation air openings around the appliance. Adequate clearance
around the appliance is necessary for servicing and proper component ventilation. Ensure that you
meet the minimum clearance requirements specified in this manual.
WARNING
DO NOT install this appliance next to a water cooker, or use in any way in which water can come in
contact with the hot oil. Splash over of water into hot oil may result in a steam eruption, potentially
causing hot oil to be ejected from the fryer, and creating a burn hazard.
6
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
2.3. LEVELING THE FRYER – LEGS/CASTERS
CAUTION
To prevent equipment damage and/or personal injury, do not tilt the appliance onto any two of its
casters or legs, or pull the appliance by the splash back.
WARNING
This appliance must be installed with the legs or casters provided by the manufacturer.
WARNING
DO NOT perform leveling procedure when appliance is in operation or full of hot liquids. Serious
injury could result.
When you receive your appliance it is completely assembled with legs or optional casters. This
appliance must be installed with legs or casters; it cannot be curb mounted, or sealed to a base.
Curb mounting will seriously inhibit this appliance’s ability to effect proper component ventilation.
The supplied legs or casters provide the necessary height to meet sanitation requirements and
assure adequate air supply for electrical component ventilation. To level the fryer, use the
following procedure.
Required tools: Large pair of water pump pliers, Medium flat blade screwdriver, level 12” long max.
1 Position appliance in final installed location.
2 Apply level across front, and then the left and right side of unit, determine lowest point, and
distance to level.
3 Add the distance determined in step 2 to caster or leg on the lowest corner of appliance.
a. Swivel casters- loosen 2 set screws (A)
b. Legs and swivel casters-. Adjust the height of the leg / caster by turning adjustment collar/
foot (B) with water pump pliers until desired change in height is achieved.
c. Swivel casters only: Retighten set screws (A).
d. Fixed casters- Adjust height by moving wheel and axle to alternate holes in wheel bracket
higher or lower as needed. Refer to Figure 3C “FIXED” type caster.
4 Adjust remaining casters or legs as needed to insure the appliance is supported evenly at each
caster/leg contact point.
Figure 3 Caster and leg types
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
2.4.
GAS CONNECTION
Your gas appliance will give you peak performance when the gas supply line is of sufficient size to
provide the correct gas pressure. The gas line must be installed to meet the local building codes or
National Fuel Gas Code ANSI Z223.1 Latest Edition. In Canada, install the appliance in accordance
with CAN/CGA-B149.1 or .2 and local codes. In Australia, install the appliance in accordance with
AS/NZS 5601. Gas line sizing requirements can be determined by your local gas company or, in
North America, by referring to the National Fuel Gas Code, Appendix C, Table C-4 (for natural gas)
and Table C-16 (for propane). The gas line needs to be large enough to supply the necessary amount
of fuel to all appliances without losing pressure to any appliance. A properly sized and installed gas
line will deliver a supply pressure between 7.0” W.C. (17.4mbars, 1.74kPa) and 10.0”W.C.
(24.9mbars, 2.49kPa) natural gas or between 11.0”W.C. (27.4mbars, 2.74kPa) and 13.0” W.C.
(32.4mbars, 3.25kPa) for propane to all appliances connected to the supply line, operating
simultaneously at full demand. The pressure at the gas valve shall not exceed ½ PSI.
The gas supply connection to this appliance is located in the rear of the appliance approximately
10-1/2” (26.7 cm) from the floor of the appliance when legs are used.
Each appliance is equipped to operate on one certain fuel type. The type of fuel with which the
appliance is intended to operate is stamped on the data plate, which is attached to the inside of the
door.
WARNING
NEVER supply the appliance with a gas other than the one that is indicated on the data
plate. Using the incorrect gas type will cause improper operation and could result in serious
injury or death. If you need to convert the appliance to another type of fuel, contact the
dealer you purchased it from.
NOTICE
NEVER use an adapter to make a smaller gas supply line fit the appliance connection. This
may not allow proper gas flow for optimum burner operation, resulting in poor performance
and improper operation.
2.5.
QUICK DISCONNECT CONNECTION
In North America, gas appliances equipped with casters must be installed with connectors that
comply with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69.CSA 6.16
Latest Edition. This connection should include a quick disconnect device that complies with the
Standard for Quick Disconnect Devices for Use With Gas Fuel Appliances ANSI Z21.41.CSA 6.9
Latest Edition. In Australia, an appliance equipped with casters and a flexible gas line must be
connected to the gas supply with a quick disconnect device that complies with AS 4627 and a
restraining cable. The restraining cable must not exceed 80% of the length of the flexible gas line.
The restraining device should be attached to the appliance at the back panel.
2.6.
2.7.
FUEL SUPPLY LINE LEAK AND PRESSURE TESTING
The fuel supply system must be tested before the appliance is used. If the fuel line is going to be
tested at a pressure greater than ½ PISG (3.45 kPa, 34.5 mbar), insure that that appliance is
disconnected from the fuel line. If the fuel line is to be tested at a pressure equal to or less than ½
PSIG (3.45 kPa, 34.5 mbar), the appliance can be connected during the test, but the unit’s gas
valve must be shut. Test all gas line connections for leaks with a solution of soap and water when
pressure applied.
INSTALLATION SETUP
The installation of this appliance MUST conform to local codes. In the absence of local codes in
North America, the installation must conform with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54 or the Natural Gas and Propane Installation Code CSA B149.1 as applicable. In
Australia, the appliance must installed in compliance with AS/NZS 5601 (current revision)
8
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
2.8.
ELECTRICAL CONNECTIONS
It is advised that this power supply be plugged into a wall receptacle that is controlled by the
ventilation control. This will prevent the appliance from being operated without the ventilator on. If
your appliance requires an electrical connection, the power requirements are listed below.
A full version of the wiring diagram can be found adhered to the inner door(s) of the appliance.
North America
International
Input Voltage
Current per unit
Filter Current
Heat Tape
120 VAC, 50/60 Hz 220, 230 or 240 VAC 50/60 Hz
1.0 Amp
7.5 Amp
0.4 Amp
0.5 Amps
4.2 Amps
0.2 Amps
CAUTION
Connecting the appliance to the wrong power supply may damage the appliance and void
the warranty.
WARNING
This appliance must be connected to a power supply having the same voltage and phase as
specified on the data plate located on the inside of the appliance door.
WARNING
DO NOT attempt to connect the appliance to an electrical supply other than that indicated
on the data plate. Electrical connection should be performed by qualified personnel.
WARNING
The electrical connection used by this appliance must comply with local codes. In the
United States if there are no local codes that apply, refer to the National Electrical Code
(NEC), ANSI/NFPA 70 for installation in the US. In Canada, refer to CSA Standard C22.2 and
local codes. In all other cases, refer to local and national codes and regulations.
WARNING
If your appliance is equipped with an oil proof, electrical supply cord with a three-prong
safety plug. This is to protect operators from electrical shock hazard in the event of an
equipment malfunction. DO NOT cut or remove the grounding (third) prong from this plug; it
should be plugged into a properly grounded three-prong receptacle.
2.9.
VENTILATION AND FIRE SAFETY SYSTEMS
Your new appliance must have proper ventilation to function safely and properly. Exhaust gas
temperatures can reach as high as 1100 °F (593 °C). Therefore, it is very important to install a fire
safety system. Your ventilation system should be designed to allow for easy cleaning. Frequent
cleaning and proper maintenance of the ventilation system and the appliance will reduce the chances
of fire. Ventilation and fire safety systems must comply to local and national codes for US and
Canada. Refer to ANSI 83.11 for a list of reference documents that will provide guidance on
ventilation and fire safety systems. For installations in U.S. and Canada, additional information can
be obtained from CSA International, 8501 East Pleasant Valley Road, Cleveland, OH, 44131 or visit
AS/NZS 5601.0.
It is essential that the appliance be operated only when adequate ventilation is provided. Your
ventilation hood should be properly maintained. A qualified installation professional should ensure that
the hood is operating properly in conjunction with the appliance. Inadequate ventilation may not
properly evacuate appliance all emissions. Excessive or unbalanced ventilation may cause drafts,
which could interfere with proper operation of the pilot and burners. Leave at least 18 inches (47cm) of
open space between the flue of the appliance and the intake of the exhaust hood.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
WARNING
Ensure that your ventilation system does not cause a down draft at the appliance’s flue
opening. A down draft will not allow the appliance to exhaust properly and will cause
overheating, which may cause permanent damage. Damage caused by down drafts will not
be covered by the warranty. NEVER allow anything to obstruct the flow of combustibles or
ventilation exiting the appliance. NEVER place anything on top of the flue area, or block the
flue in any way. Never place a grease condensing drip pan over the flue opening.
WARNING
NEVER connect the ventilation blower or hood directly to the flue of this appliance. The
resulting increased flow of air through the combustion system will cause improper
operation, poor temperature recovery, poor ignition and could extinguish the pilot.
WARNING
Replacing or adding appliances under a pre-existing fire safety system may require
modifications to the system. ALWAYS contact a professional who is qualified in installing,
designing and maintaining your fire safety system to assure that any appliances located
under the fire safety system are adequately protected.
For Australia, the fryer must be installed in accordance with AS/NZS 5601, local authority and any other
relevant statutory regulations. Flexible hose (if used) must comply with AS/NZS 1869 Class B or D, be of
appropriate internal diameter, be kept as short as possible (not exceed 1.2 meters), must not be kinked
and not be in contact with a hot surface. A chain must be fitted to restrict the fryer movement to no more
than 80% of the hose length.
2.10. INSPECTION
Before you begin filling and adjusting the appliance, perform the following visual checks:
After the appliance is in its permanent location, check the levelness. Any additional leveling that
is necessary can be performed as previously described.
Ensure that the sensing probe and high temperature limit bulb are in place and secure. Check
the high limit bulb mounting screws to ensure that they are tight.
Review the installation portion of this manual and ensure that all steps have been followed and
executed properly.
1) Probe
2) High Temperature Limit
10
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
2.11. INITIAL ADJUSTMENTS
After your appliance has been properly installed as described in the installation section of this
manual, it will need to be adjusted to ensure that it will perform as designed. A qualified person must
perform these adjustments.
To perform these adjustments the following tools will be needed:
.
.
.
.
Manometer
Digital Thermometer (Temperature Probe)
DC Microammeter
DC Voltmeter
2.11.1. FILLING THE APPLIANCE
Refer to the following procedure to fill the cook tank prior to
operation.
1. Ensure that the drain valve is closed.
2. Fill the tank with oil/shortening until the oil/shortening
reaches the level line(s). Never let the oil/shortening level
go below the MIN LEVEL mark stamped on the tank.
PUSH BLUE HANLDE IN
WARNING
Oil/shortening must completely cover the heat tubes at all times while appliance is on.
CAUTION
This appliance is not designed for cooking with water. Fill with oil/shortening only.
WARNING
During operation there is an open flame inside this appliance. The unit may get hot enough to
set near by materials on fire. Keep the area around the appliance free from combustibles.
2.11.2. LIGHTING INSTRUCTIONS
There is nothing to manually light on the SSHLV system. Pilot ignition is performed and controlled
by the electronic ignition system. Refer to the following instructions to light the appliance.
1. Open the gas supply valves to the appliance.
2. Turn the gas valve knob to the ON position.
3. Turn the controller on.
*
Press the
button to turn the COMPUTER on.
*
4. The main burners will light and be controlled by the computer.
Note: If your appliance has a self cleaning burner system, the burners may make a
popping sound immediately after the main burners light during startup. This noise during
startup is part of the normal operation of the self cleaning burner system and should NOT
continue during normal cooking & idle periods. (SCB Only)
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
WARNING
Do not store flammable materials in or near this appliance. Do not spray aerosols in the
vicinity of this appliance while it is in operation. Contact a qualified service person or the
factory, using the information on the back of this manual, if the appliance produces unusual
odor, yellow tipping flames or is not performing as per the original installation.
2.11.3. PILOT FLAME ADJUSTMENT
Perform this procedure with the pilot lit.
Note: This procedure requires the use of a DC microammeter.
1. Connect the DC microammeter between the flame
sensor terminal and the flame sensor lead. Observe
proper polarity: if the meter needle goes below 0,
reverse the leads. The current reading must be 1.0 A
or greater, (0.15 A or greater for CE units).
2. Adjust the current reading to the required level by
adjusting the pilot flame. Remove the pilot adjustment
screw cap to expose the pilot adjustment screw.
Turning the pilot adjustment screw clockwise will
decrease the size of the pilot flame and flame sense
current. Turning the pilot adjustment screw
counterclockwise will increase the pilot flame size and
the flame sense current.
3. Rotate the screw in the direction needed to achieve a
reading of 1.0 A or greater, (0.15 A or greater for CE
units).
Note: Allow 3 to 5 minutes between flame adjustments
to allow the reading to stabilize.
A) Burner Pressure Tap
B) Pilot Adjustment Screw Cap
C) ON/OFF Knob
D) Burner Pressure Adjustment Screw Cap
E) Inlet Pressure Tap
4. Once the pilot flame has been adjusted properly,
replace the pilot adjustment screw cap screw and
remove the microammeter.
2.11.4. MAIN BURNER SYSTEM ADJUSTMENT
For the main burners to operate the gas supply valve must be open and the main power button
on the computer must be pressed. The main burners receive gas from the main gas supply
through the thermostatically controlled valve. When the oil temperature drops below the preset
temperature the gas control valve opens.
The main burners must be adjusted to deliver optimum flame. Refer to the following procedure to
adjust the main burners.
1. Ensure that the main gas valve is shut off, remove the manifold pressure tap plug and
connect an accurate pressure gauge (range of 0-16 “W.C. (39.85mbar, 3.98kPa) in 0.1”
(.25mbar, .02kPa) increments) or manometer.
2. Turn on this and all appliances connected to the gas supply line and light their main burners.
The pressure reading of the installed pressure gauge should not drop from the required
installation pressure. Any loss of pressure indicates inadequate supply line installation,
which will cause poor performance of all appliances during peak usage.
3. The installed pressure gauge should be the same, ±0.1” W.C. (.25mbar, .02kPa), as that
marked on the data plate on the inside door of the appliance. If the pressure is correct, go to
step 6, if it is not, adjust the pressure as outlined in step 4.
12
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
To adjust the pressure, remove the regulator adjustment screw cap and, with a flat head
screwdriver, adjust the regulator screw until the proper burner pressure is reached. Turning
the screw clockwise will increase the burner pressure. Turning the screw counterclockwise
will decrease the burner pressure.
4. When the pressure is correct, replace the regulator adjustment screw cover.
5. Turn off the ALL appliances, shut the main gas valve to your Pitco appliance and remove the
pressure gauge. Apply pipe joint compound to the manifold pressure tap plug and reinstall it.
CAUTION
Be careful not to disturb the probe and high temperature limit during operation
and cleaning of this appliance.
2.12. INITIAL CLEANING
When your appliance is shipped, many of its parts are covered with a thin coat of oil for protection.
Before the appliance is ready for cooking all transit material must be removed and the appliance must
be cleaned. This will remove the oil coating and any foreign matter that may have accumulated during
storage and shipment. Refer to the following procedure to clean the appliance.
WARNING
Wear protective gloves and clothing when cleaning and draining the appliance and
when disposing of water. The water is extremely hot and can cause severe injuries.
CAUTION
DO NOT leave the appliance unattended during cleaning. Never let the liquid level
go below the heat tubes.
1. Read the “operation” section of this manual prior to filling or operating the appliance.
2. The following steps should be followed using a grease dissolving commercial cleaner.
WARNING
Use a commercial grade cleaner formulated to effectively clean and sanitize food
contact surfaces. Read the directions and precautionary statements before use.
Particular attention must be paid to the concentration of cleaner and the length of
time the cleaner remains on the food contact surfaces.
3. Following the manufacturer’s directions, clean the tank interior and all other food contact
surfaces.
4. When cleaning is complete, rinse the inside of the tank thoroughly with cool water. Continue
to rinse the tank until the cleaner has been completely and thoroughly rinsed from the tank.
5. Using a clean dry cloth, wipe out all of the water.
6. Repeat the previous steps to clean the bread and batter station or filter pan if equipped.
If the appliance can’t be adjusted to operate properly contact a qualified service person or contact the
factory using the contact information on the back of this manual.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
3. OPERATION
An operator’s manual for your appliance’s specific control type should be included with this manual.
Refer to that manual prior to operating this appliance.
WARNING
Before operating the fryer, check that tipping restraints or other features to prevent tipping are
installed and mechanically sound. Splashing of hot liquid may occur if adequate means of
securing the fryer in place are not used.
3.1.
OPERATIONAL FEATURES
The diagram below outlines some of the key operational components of your appliance. Refer to the
following sections of this manual to learn more about these features.
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3.2. BASIC OPERATIONAL FEATURES
1. Basket Hanger - Holds fry baskets while draining or between loads. Lifts off for easy cleaning.
2. Fry pot oil top off supply jug- Supplied by others, provides on board storage for fresh cooking oil.
3. Oil Top Off Switch (OPTIONAL) - Replenishes oil in frypot.
4. JIB (Jug in Box) Status Light (YELLOW)- Indicates oil jug is nearing empty.
5. Filter Return Switch - controls the frypot return valve, and starts filter pump to filter or refill frypots.
6. Drain Valve Handle (Blue) - Pull to drain frypot. Push in close drain valve.
7. Filter Pan Cover - Easily slides out for cleaning.
8. Filter Pan Assembly - Holds oil during frypot cleaning and filtering. Contains filter pick up assembly,
and pick up tube
9. Cooking Computer - Controls frypot temperature, and provides cook time tracking.
10. Filter Soon Indicator (RED) - Based on cooking loads, lights to indicate a frypot should be filtered.
11. Cook Load Counter Selector - Used to establish filtering frequency.
12. Gas Valve Shut off Knob- closes gas off safely at end of day.
13. Filter Motor Thermal Overload Reset button (RED) - Press to reset. SEE WARNING BELOW
14. Drain Outlet – Swings out to ease shortening disposal.
15. Pump Strainer - Prevents debris from jamming filter pump if filter paper rips or is installed poorly.
16. Filter Pump Circuit Breaker- Protects pump motor from over current. SEE WARNING BELOW
17. Frypot High Limit Reset Button ( Shown on page 37 ) - Press to reset
WARNING
Resetting either the filter pump circuit breaker (item 16), or the filter pump motor thermal
overload (item 13) may cause unexpected hot oil discharge if a refill switch or flush hose valve ( if
equipped) is left in the ON position. Always check that the filter return switches (item 5), or the
flush hose valves ( if equipped) are OFF before resetting the breaker or thermal overload.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
3.3.
FILLING THE FRY POT
Only use shortening that is liquid at room temperature in this appliance.
CAUTION
This appliance is NOT designed for cooking with water. Fill with oil or shortening only.
WARNING
This appliance is not designed for use with solid shortening. Using solid shortening will
cause the filter pump and oil lines to become plugged, and require professional service
personnel to fix.
3.4.
FILLING THE TANK WITH LIQUID SHORTENING
To fill the tank with liquid shortening, refer to the following procedure.
FRY POT OIL CAPACITY:
SSHLV14 = 30 lbs (13.6 kg)
SSHLV14T = 17 lbs (6.8 kg)
It is recommended that high quality liquid frying oils be used for longest oil life.
1. Verify that the tank interior is clean and free of any construction debris.
2. Rinse the tank and drain line with a small amount of clean cooking oil.
3. Ensure that the drain valve is closed.
4. Fill the tank to the “MIN” level mark. The oil will expand when heated up, raising the level to
OIL LEVEL line.
5. After the cooking oil is at operating temperature, add oil to the frypots as needed to obtain the
desired operating level.
WARNING
THE PUSH BUTTON TOP OFF SYSTEM IS NOT INTENDED TO FILL FRY POTS.
WARNING
Replace shortening that is smoking, or foams when cooking. Old shortenings have reduced
flash point, and are prone to surge boiling. Using old shortening may create dangerous
conditions
WARNING
Do not overload the fry baskets, or allow the oil level to exceed the MAX line while cooking. Wet
product, or too much oil in the frypot can lead to surge boiling, and over topping the frypot.
Overtopping may create hazards such as burns or slippery floors.
CAUTION
This appliance is NOT designed for cooking with water. Severe equipment damage will occur if
a fryer is used as a water bath for rethermalizing foods.
WARNING
Oil must completely cover the heating tubes at all times while appliance is on.
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4. APPLIANCE START UP
Refer to the following procedure to start the appliance prior to operation.
1. Ensure that the drain valve is closed.
2. Fill the cook tank with oil/shortening. (See section 3.3 “Filling the Cook Tank”)
3. Light the appliance. (See “Lighting Instructions” section)
4. Turn the controller on. Press the
button to turn the controller on.
Note: If your appliance has a self cleaning burner system, the burners may make a
popping sound immediately after the main burners light during startup. This noise
during startup is part of the normal operation of the self cleaning burner system and
should NOT continue during normal cooking & idle periods. (SCB Only)
5. The appliance is now on and heating the oil/shortening in the cook tank.
WARNING
NEVER operate the appliance with an empty fry tank. It will void the warranty.
WARNING
Oil/shortening level should NOT be allowed to fall below the minimum indicated level line at any
time. Dry firing of the fry tank will shorten tank service life and will void your warranty.
WARNING
Oil level should NOT be allowed to fall below the minimum indicated level line at any time. Dry firing
of the elements may cause a fire, and can shorten element service life. Evidence of dry firing will
void your warranty.
OIL TEMPERATURE
Keep the oil temperature in the fryer to a maximum of 190°C (374°F). Higher temperatures will cause
rapid breakdown of the oil and give you no faster cooking. At 205°C (401°F) to 210°C (410°F) the life of
the oil is only one third of its life at 190°C (374°F). In addition, increased decomposition causes the oil
to smoke badly even if the temperature is lowered to 190°C (374°F) again. High temperatures give you
no advantage, cost you money and increase the fire danger.
TEMPERATURE DELL’OLIO
Mantenere la temperatura dell’olio nella friggitrice fino a un massimo di 190°C. Temperature maggiori
causano un rapido degrado dell’olio, senza tuttavia eseguire una cottura più rapida. Da 205°C a 210°C
la durata dell’olio è inferiore di un terzo rispetto a quella a 190°C. Inoltre, l’accresciuta decomposizione
comporta una forte emissione di fumo, anche se la temperatura viene riportata di nuovo a 190°C. Le
alte temperature non prevedono vantaggi, sono antieconomiche e aumentano il rischio d’incendio.
ΘΕΡΜΟΚΡΑΣΙΑ ΛΑΔΙΟΥ
Διατηρείτε τη θερμοκρασία λαδιού στη φριτέζα μέχρι 190 βαθμούς Κελσίου. Υψηλότερες θερμοκρασίες
θα αλλάξουν τη σύνθεση του λαδιού πολύ σύντομα και δεν ψήνετε γρηγορότερα. Η δυναμικότητα του
λαδιού στους 205-210 βαθμούς Κελσίου είναι μόνο το ένα τρίτο της δυναμικότητάς του στους 190
βαθμούς Κελσίου. Επιπλέον η αυξημένη αποσύνθεση του λαδιού, σε θερμοκρασίες πάνω από 190
βαθμούς Κελσίου, κάνει το λάδι να καπνίζει άσχημα κι αν ακόμη κατεβάσετε τη θερμοκρασία κατόπιν
πάλι στους 190 βαθμούς Κελσίου. Οι υψηλές θερμοκρασίες δε σας παρέχουν κανένα πλεονέκτημα, σας
κοστίζει περισσότερα χρήματα και αυξάνουν τον κίνδυνο πυρκαγιάς.
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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
4.1.
COOKING
To ensure the quality of the food you cook in this appliance, follow the preparation instructions from
the food manufacturer. When the appliance is not in use, the oil should be cooled and covered to
prevent contamination.
WARNING
Dry fired heat tubes are extremely hot, will shorten its service life and will void your warranty.
4.2.
COOKING TIPS
Always follow the food manufacturer’s directions.
The lower the oil temperature, the longer the cooking time and the greater the fat absorption.
NEVER overfill fryer baskets. Overfilling can result
in soggy, greasy product.
Typical French Fry Cook Times
Fry Thickness 350F 360F 370F
When removing baskets from the cook tank, shake
(177C) (182C) (188C)
gently to remove excess oil.
Thin
medium
Thick
2:45
3:45
4:15
2:30
3:30
4:00
2:15
3:15
3:45
Never leave a basket over the fryer. The heat from
the cook tank will continue to cook the product.
Oil/shortening quality can effect product quality.
Keep salt and water away from the oil/shortening to
maintain its life. Oil/shortening filtration removes
crumbs from the oil which will also extend its life.
This table is for reference only. Please refer
to the product manufacturer’s specifications to
determine exact cook temperatures and
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5. COMPUTER CONTROLLER OPERATION
L
1
2
3
4
5
6
7
8
9
0
R
5.1.
TO TURN THE APPLIANCE ON:
If power is applied to the appliance, the displays will show [OFF]. Press the [I/O] key.
Displays will show one of the normal displays: [HEATING]; [MELTING]
[SOLID]/[LIQUID]; or [READY]. Some messages may show in both left and right
displays. Wait for the appliance to heat up to the [READY] condition before cooking.
5.2.
TO TURN THE APPLIANCE OFF:
Press the [I/O] key. Display will momentarily show the software version number and then
[OFF][OFF]. Use the Left [I/O] key for left side and Right [I/O] key for the right of dual vat
control 60126802. Either key may be used on the single vat controller.
5.3.
TO START A COOK:
When displays are showing [READY] the appliance has reached set temperature and is
ready to cook. Press the desired product key, and place product into the vat. The
indicator above the product key will flash to indicate the cook timer is running. In the
example above, product 4 is cooking with 2 minutes and 28 seconds remaining. The right
side display has no running cook timers, and shows [READY].
4
Multiple cooks may run together. While cooks are running, the displays will always show the cook with
the least time remaining. Longer running cooks will flash their indicators at a slower rate. Cook time
remaining on these keys may be checked by momentarily pressing the product key.
5.4.
TO CANCEL A COOK:
Press and hold the product key to cancel a running cook. If no other cooks are pending, controller
displays will return to [READY].
5.5.
TO VIEW ACTUAL AND SET TEMPERATURES:
To view the actual vat temperature, press the thermometer key. The display will show
[ACT nnnF] or [ACT nnnC], where nnn is the current vat temperature. After a few
moments, the display will return to [READY], [MELT ], or [HEATING] when no cooks are
running, or, [CKn mm:ss] for any cooks still running.
To view the set temperature, press the thermometer key twice. The display will
show [SET nnnF] or [SET nnnC], where nnn is the current set temperature. After a
few moments, the display will return to [READY], [MELT ], or [HEATING] , or,
[CKn mm:ss] for a cook still running.
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INSTALLATION & OPERATIONAL SGLV MANUAL
4
5.6.
TO VIEW CURRENT SETTINGS FOR COOK, SHAKE, AND HOLD
TIMES:
To view the current settings for any product key, press the clock key, followed by
the desired product key.
The display will show [CKn mm:ss], followed by [SHn mm:ss], then [HDn mm:ss]. Where “n” is the key
number, and “mm:ss” are the current settings for time. After a few moments, the display will return to
[READY], [MELT ], or [HEATING] , or, [CKn mm:ss] for a cook still running.
Typical displays using key 4 as an example:
Key 4 set for 3 minutes and 28 seconds cook time.
Key 4 Shake Time is set for 2 minutes and :00 seconds before the
end of the Cook.
Key 4 Hold Time in set for 10:00 minutes.
In a few moments, the display will return to [READY]
5.7.
TO PERFORM A BOIL OUT OPERATION:
Normal maintenance of a fryer requires regular tank cleaning. This
process involves draining the vat of oil and filling with water.
Cleaning solution is added, and the control is set to the boil out mode by one of the following methods:
5.7.1. AUTOMATIC BOIL ENTRY (WATER DETECTION):
After filling an empty vat with water, turn the appliance On. Heat will be applied to the vat
warming the water. This control will detect the presence of water by temperatures not rising
above the boiling point of water; 212°F (100°C). After a time at this temperature, displays will
show:
Heat will be disabled until the operator responds to this prompt. Pressing the [0] key is a YES
response to the boil prompt. If pressed, display will show:
Heat will maintain vat temperature at 185°F (85°C) for cleaning as long as the control remains on.
To exit boil mode control must be turned off.
Warning: Pressing any other key at the [PRESS 0 ] [TO BOIL ] prompt is regarded by the control
as a NO response. With this response, the control will apply heat to the vat as if oil were present
in the vat. With water in the vat, a rolling boil will result. This will cause undesirable foam over
conditions, and steam burn hazards to operators performing cleaning operations.
5.7.2. MANUAL BOIL ENTRY:
After filling an empty vat with water, turn the appliance on.
Press the thermometer key and enter key sequence [2], [1],
[2]. If control is set to display in the Celsius scale, press [1],
[0], [0] keys to manually enter boil mode. The display will
show [ BOIL ] to indicate entry into boil mode.
2
1
1
0
2
0
To exit boil mode, control must be turned off.
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5.8.
TO ENTER PROGRAMMING LEVEL 1 (FOR THE STORE MANAGER):
Note: The factory default setting for this control does not require an operator password to be entered.
However, the operator password requirement and value may be changed in (See section 4.12 “To Enter
Programming Level 2” (For the Store Manager). This text assumes the operator password is disabled.
Entry of a password when NOT required will not interfere with the programming process.
With no cook timers running, displays will show one of the following displays: [HEATING], [MELT]
[LIQUID (or SOLID)], or [READY].
Press the [P] program key. Left display will show
[PROGRAM]. Right display will be blank.
Enter password 6684 using the product keys as numeric
Level 1 & 2 Password
keypad for entry.
Display still shows [PROGRAM].
From the [PROGRAM] display, continue with this section or go to section 3.
6
6
8
4
5.9.
TO SET COOK TEMPERATURE:
Press “P” key then press the thermometer key once for Single Vat (left side of Dual Vat) or
press key twice for Dual Vat (right side of Dual Vat).
The display will show [SET xxxF] [TEMP] or [SET xxxC] [TEMP], where “xxx” is the temperature
setting. Use the product keys for numeric entry to adjust the current setting. Press the [P] key
to save setting. Display now shows [PROGRAM]. To exit here, press [P] again, or continue.
5.10. TO CHANGE A PRODUCT KEY–COOK, SHAKE, HOLD, AND HOLD PRE-ALARM TIMES:
For each product key, Cook, Shake, Hold, and Hold Pre-alarm times are set in this section. With display
showing [PROGRAM], continue with the following section for each product key to change.
5.10.1. COOK TIME
Cook Time may be set for each product key. To deactivate any product key enter a zero value
for cook time.
Press the [Clock] key. Display will show [SELECT] [PRODUCT]. Press the desired product key
to change.
The display is now showing [nCK mm:ss] [TIME] where “n” is the key number,
“CK” means Cook, and “mm:ss” is minutes and seconds. Use the product
keys for numeric entry to adjust the current setting. Press the [Clock] key to
save cook time and continue setup for this product key.
5.10.2. SHAKE TIME
Shake time is an alarm that sounds during Cook Time to prompt operators to shake the basket.
Default for this value is zero, meaning the Shake Time is inactive. To use Shake Time, time value
must be a non-zero value, and must be set to a value less than cook time.
Display shows [nSH mm:ss] [TIME] where “n” is the key number, “SH” means
Shake, and “mm:ss” is time in minutes and seconds.
Use the product keys for numeric entry to adjust the current setting. Press the
[Clock] key to save shake time and continue setup for this product key.
Note: Cook Time minus DisplayShake Time = Shake Value Entry, Example: 3:00 cook time with a
2:00 shake time, the value you enter would be 1:00 minute.
5.10.3. HOLD TIME
Cooked product may stand in holding bins for a period of time. This timer produces an alarm to
inform operators to discard old product and start a new cook. Default for this
value is zero, meaning the Hold Time is inactive.
Display is showing [nHD mm:ss] [TIME], where “n” is the key number, “HD
means HOLD, and “mm:ss” is minutes and seconds.
Use the product keys for numeric entry to adjust the current setting. Press the [Clock] key to
save hold time and continue setup for this product key.
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5.10.4. HOLD PRE-ALARM
Hold Pre-Alarm is a timer setting that is used to warn operators that the Hold Time is about to
expire. To use Hold Pre-Alarm, time value must be a non-zero value, and must be set to a value
less than Hold Time. Default value is zero, meaning the Hold Pre-Alarm is inactive.
Display is showing [nPA mm:ss] [TIME] where “n” is the key number, PA means Pre-Alarm, and
“mm:ss” is minutes and seconds.
Use the product keys for numeric entry to adjust the current setting.
Press the [Clock] key to save cook time and continue setup for this product key.
Note: Value entered for Hold pre-alarm time is the hold time minus the pre-
alarm time. Example: 15:00 hold time with a 5:00 prealarm time, the value you
enter would be 10:00 minutes.
Display will again return to [SELECT] [TIME]. Repeat steps from 1 to make changes to any other
product keys or continue.
5.11. TO EXIT LEVEL 1 PROGRAMMING:
Display shows [SELECT] [TIME]. Continue to make changes or exit here in next step.
Press the [P] key.
Display shows [PROGRAM].
To exit Level 1 programming, press the [P] key again.
Displays will show [HEATING], [MELT] [LIQUID (or SOLID)], or [READY].
5.12. TO ENTER PROGRAMMING LEVEL 2 (FOR THE STORE MANAGER)
The display must show [PROGRAM] from (See section 4.8 “To Enter Programming
Level 1” (For the Store Manager). to change these options. When the product key
[0] is pressed, the display will show [SELECT] [OPTIONS]. Indicator lights above
product keys will illuminate to represent options that may be changed. Each option
listed below uses the product key [0] to toggle or scroll through available choices in
0
the display. When the correct value is displayed, press the [P] key to save choice. The display
will again return
to [PROGRAM] for another option selection.
5.13. FAHRENHEIT OR CELSIUS DISPLAY:
The Controller will display temperatures in the Fahrenheit or Celsius scales. The
default scale is °F. With display showing [PROGRAM], press the product key [0].
1
Display shows [SELECT] [OPTIONS].
Press product key 1, display shows [DEGREE n] [F OR C], where “n” is the current
setting.
Use the product key [0] to scroll through choices (F or C). Press [P] key to save choice.
Display shows [PROGRAM].
5.14. PASSWORD CHANGE OR REQUIRED?
With factory settings, an operator password is not required to enter programming Levels 1 and 2.
The password may be activated or changed in this section.
2
With display showing [PROGRAM], press the product key [0]. Display will show
[SELECT] [OPTIONS].
Press product key 2, display shows [SET PASS] [NEW PASS]. Use the product key
[0] to scroll through choices [NO PASS] or [PASS REQ]. Press [P] key to save
choice.
If [NO PASS] is selected Display returns to [PROGRAM].
If [PASS REQ]. is selected, display will show [PASSnnnn] [NEW PASS] to prompt for new
password. Displayed value “nnnn” is the current password. Use the product keys for
numeric entry to change password. Press [P] key to save choice. Display shows
[PROGRAM].
Note: The factory default password (6684) will always work even if a different password is selected
above.
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5.15. BEEPER VOLUME AND TONE:
Volume and Tone of the beeper alarm may be changed in this section. Volume ranges are 1,2 and 3,
where 3 is the loudest setting.
With display showing [PROGRAM], press the product key [0].
3
Display will show [SELECT] [OPTIONS]. Press product key 3, display shows
[VOLUME n] [BEEPER]. Use the product key [0] to scroll through choices (n= 1,2,3,
or T). Beeper volume will change as each selection is made.
If “T” is selected an additional display is shown, [TONE n] [BEEPER]. Use the product
key [0] to scroll through choices (n= 1,2,3). Beeper tone will change as each selection is made.
Press [P] key to save choice. Display shows [PROGRAM].
5.16. LANGUAGE SELECTION:
4
With display showing [PROGRAM], press the product key [0].
Display shows [SELECT] [OPTIONS].
Press product key 4, display shows [ENGLISH] [LANGUAGE].
Use the product key [0] to scroll through choices (ENGLISH, ESPANOL, FRANCAIS,
DEUTSCH, HOLLAND).
Press [P] key to save choice. Display shows [PROGRAM].
5.17. MELT CYCLE TYPE:
This adjustment allows selection of the melt cycle type, or, disabling the melt cycle requirement when
starting the appliance from a cold start.
With display showing [PROGRAM], press the product key [0].
Display will show [SELECT] [OPTIONS].
5
Press product key 5, display shows [LIQUID], the default setting.
Use the product key [0] to scroll through choices (liquid, solid, no melt).
Press [P] key to save choice. Display will again return to [PROGRAM].
5.18. RECOVERY TEST VALUE:
This controller maintains a record of heat up times for the appliance. A
poorly running appliance will have increased recovery times stored in
this display. There is no selection done here, just the display of
recovery time values.
6
With display showing [PROGRAM], press the product key [0].
Display shows [SELECT] [OPTIONS].
Press product key 6; display will show [RECOVERY] [TEST].
Press the product key [0]. Display will show [FnnnLyyy], where nnn is
the factory recovery value, and yyy is the last warm up recovery value.
After recording these values, press the [P] key. Display returns to
[PROGRAM].
5.19. CONTROL OR TIMER: (LEFT SIDE OF DUAL OR SINGLE VAT)
7
With display showing [PROGRAM], press the product key [0].
Display shows [SELECT] [OPTIONS].
Press product key 7; display will show [CONTROL].
Use the product key [0] to scroll through choices (Control, Timer).
Press [P] key to save choice. Display shows [PROGRAM].
Note: If timer is selected, heat control outputs are disabled, leaving only the timer
functions active. Do not make this selection on SSHLV fryer models.
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INSTALLATION & OPERATIONAL SGLV MANUAL
5.20. CONTROL OR TIMER: (RIGHT SIDE OF DUAL VAT)
Note: This key has no function of single vat controls.
With display showing [PROGRAM], press the product key [0].
Display shows [SELECT] [OPTIONS].
8
Press product key 8; display will show [CONTROL].
Use the product key [0] to scroll through choices (Control, Timer).
Press [P] key to save choice. Display shows [PROGRAM].
Note: If timer is selected, heat control outputs are disabled, leaving only the timer
functions active. Do not make this selection on Solstice fryer models.
5.21. OTHER DISPLAYS:
[PROBE OP] [OPEN]
Open probe detection is standard on all Pitco controls. If probe is detected open, normal heating and
cooking activities are suspended.
[HIGH TMP] [HIGH TMP]
This display warns operators that the vat temperature has exceeded set temperature by 40°F (22°C), or
an absolute maximum of 410°F (210°C). This display does not show the status of the mechanical high
limit switch.
[DRAINING] [TURN OFF]
This message indicates that the drain valve has been opened, the vat is assumed to be empty by the
controller. Normal heat control activities are suspended. To restore to normal operation, close the drain
value. Display will show [TURN OFF] [TURN OFF].
Turn controller off, and refill the vat. Continue with normal operations at (See section 4.6).
[HEAT] [FAILURE] OR [IGNITION] [FAILURE]
This message indicates that the heating system failed to respond. Typically, the high temperature limit
switch has tripped and is in need of resetting. In the case on gas fired appliances, this message will
display if the pilot fails to light or is detected marginal by the ignition module.
[SYSTEM] [FAILURE]
This message indicates a shorted probe. If probe is detected as a short circuit normal heating and
cooking activities are suspended.
5.22. COMPUTER SHUTDOWN
Press and hold the computer control
appliance shutdown instructions.
button to turn the fryer OFF. Refer to section 6.5 for complete
5.23. FLUSH HOSE OPERATION (IF EQUIPPED)
The cooker tank can be rinsed cleaned by using a filter flush hose (if equipped). Refer to the
following procedure to operate the filter flush hose.
1. Turn the appliance OFF.
2. Pull the blue drain handle down to drain oil/shortening from the cooker tank into the filter pan.
3. Connect the filter flush hose to the quick connecting fitting.
4. Point the filter hose nozzle outlet into the cooker tank.
5. Pull the yellow handle to turn the pump on and allow oil/shortening to flow through the flush
hose.
6. To refill the tank, lift the blue drain handle up.
7. When the tank has completed filling, push the yellow handle to deactivate the pump.
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6. BASKET LIFT OPERATION
If the appliance is equipped with basket lifts, place the basket onto the basket lift prior to starting
the timer(s). The basket(s) will be lowered into the cook tank when a product key is pressed. At
the end of the preset cooking time, the basket lift will raise the basket out of the cook tank.
7. PUSH BUTTON OIL TOP OFF SYSTEM
LOW BOTTLE LIGHT
Refer to the following procedure to perform easy cooking oil
replenishment.
It is not intended for filling the frypot.
(If yellow light comes on for LOW OIL BOTTLE it indicates that
oil jug is getting low.)
1.
2.
TOP OFF LOW FRYPOT. Press and hold switch to
replenish frypot oil as needed.
Remove oil jug from oil jug holding compartment provided
(except on Solofilters) Insert cap assembly hose until cap
rests on edge of jug. Return to cabinet.
FRYPOT TOP OFF SWITCH
8. AUTOMATIC OIL TOP SYSTEM (OPTION)
Pitco offers the “Automatic Oil Level Control” option (Auto-Top Off) to maintain the optimal oil level in your
Pitco fryer. This optional system minimizes the need for the operators attention during busy cooking
hours. The system maintains oil levels in the frying vat by adding small amounts of fresh oil when
appropriate. Replenishment oil is drawn from a Jug In Box (JIB) located in one of the cabinets in a
multiple vat build. Alternately, the JIB can be remotely located within nine feet of the fryer. The system
can also accommodate a bulk oil system.
The Oil Level Driver Board (OLDB) works with the Filter Control Board (FCB) to
maintain proper cooking oil levels. An optional “Manual Fill Switch” to allow
operators to add fresh oil at their discretion can also be supplied.
Fresh oil is added to a low vat by using the same pump that is used for filtering.
Because the pump has multiple purposes (filtering and topping off the vat), the
Filter Control Board (FCB) will prevent the any “top off” event during filtering.
The system’s “Oil Level Drive Board” samples the oil level probe continuously
and determines when to add fresh oil to the vat. The “Enable Input” allows a top
off event only when it’s appropriate.
There are specific conditions when fresh oil will not be added to the vat by the
automatic system:
1) Cook Cycle
2) Heating Cycle
3) Melt Cycle
4) Filtering Cycle
5) Control in the “OFF” state
The “Enable Input” is active only when the cooking control is at cooking temperature and an idle
condition. Typically the cooking control displays “READY” or “DROP” when idle. Without the “Enable
Input” active, the “Oil Level Drive Board” will not top off the fry vat.
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INSTALLATION & OPERATIONAL SGLV MANUAL
9. QUICK STRAIN FILTERING “Filter Soon” light flashing
(WARNING: Turn OFF Fryer, before filtering. Wear oil proof, insulated gloves while filtering.)
Refer to the following procedure for quick strain filtering.
FILTER SOON LIGHT. Flashing indicates the need to perform a “Quick Filtering” as soon as business
levels permit.
1. TURN Fryer OFF. Pull BLUE drain handle to drain oil from fry tank.
2. PRESS FILTER RETURN switch to ON to turn pump on.
3. Rinse fry pot 30 seconds. Use brush to clear debris through drain. Push BLUE handle in.
4. When bubbles appear in oil, turn FILTER RETURN switch to OFF.
5. Only filter 1 frypot at a time, the filter pan may overflow.
10. COOK COUNTER ADJUSTMENT
The Pitco SSHLV14 is a Low oil volume fryer. Low oil volume fryers have smaller cold zones than
standard fryers, and may require filtering during the cooking day. Excessive sediment levels in the bottom
of the frypot, can cause shortening to break down prematurely. The cook counter makes it easy to know
when to filter each fryer. Quick filtering as often as possible is an easy way to insure the benefit of longest
possible shortening life.
It is necessary for managers to determine filtering frequency on a fryer by fryer basis to prevent sediment
build up. Once you have determined how many loads of various products can be cooked without over
filling the bottom of the fryer, set the cook counter to that number. In general, products which create a
small amount of sediments, can use higher numerical settings. Foods with high breading fall off, use
lower numbers.
1. Use a flat screwdriver to remove cover.
2. Set selector knob based on products cooked in this fryer. Depending on sediment fall off select
from 1-15. (light fall off products=15), (heavy fall off products=1).
3. Replace cover.
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11. APPLIANCE SHUTDOWN
There are two shutdown modes of appliance operation: STANBY and COMPLETE. The standby
mode removes the ability of the appliances main burners to operate. Complete shutdown turns off the
gas supply to the appliance. Refer to the following procedures to enter the appropriate shutdown
mode.
11.1. STANDBY MODE
*
Press and hold the
button to turn the computer OFF.
11.2. COMPLETE SHUTDOWN
*
1. Press and hold the
button to turn the computer OFF.
2. Turn the ON/OFF knob on the gas valve clockwise to the OFF position
3. The appliance is now completely shut down and can be cleaned if desired.
Matchless Ignition
12. PREVENTATIVE MAINTENANCE
12.1. DAILY PREVENTATIVE MAINTENANCE
Performing the preventative maintenance steps below on a daily basis will keep your equipment safe
and at peak performance. During the cooking process, oil/shortening may spill and splatter and
requires immediate attention. Furthermore, during the cooking process, particles, crumbs and
crackling collect inside the cooker tank reducing product quality and decreasing oil/shortening life. If
you are producing high quantities of fried food and/or frying heavily battered food, it may be
necessary to perform these steps more than once a day.
WARNING
Serious injury could result from direct contact with hot surfaces and/or oil. Always
wear apron, heat resistant gloves for skin protection and goggles for eye protection
12.1.1. FILTERING DAILY CLEANING
At least daily, a complete filter is required. Make sure a clean filter is installed every day.
1. Turn the appliance OFF. Pull the blue drain handle to drain oil/shortening from the cooker tank
into the filter pan.
2. Using a water dampened clean cloth, wipe the insides of the fry pot to remove crumbs and
debris. Scrub crumb ring in frypot with abrasive pad if needed.
3. Press the FILTER RETURN switch to turn the pump on to circulate oil/shortening through the
filter media. Recommend allowing the oil to recirculate for 5-10 minutes
4. To refill the tank, push the blue drain handle in.
5. When the tank has completed filling, press the FILTER RETURN switch to deactivate the
pump.
6. Assure that the oil/shortening level is above the minimum level line. Additional oil may need to
be added to the cook tank.
7. The oil/shortening in the fryer has now been filtered.
8. Replace the filter media and clean the filter pan following the procedures mentioned in this
manual.
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INSTALLATION & OPERATIONAL SGLV MANUAL
12.1.2. REPLACING THE FILTER MEDIA (IF EQUIPPED)
Refer to the following procedure to replace the filter media if the appliance is equipped with a filter
drawer.
1. Detach the pickup tube from the filter pickup assembly by unscrewing it (counterclockwise),
at the knurled fitting, from the threaded fitting on the filter screen.
2. Slide off the filter paper clip and remove used filter paper from filter screen. Replace with
new filter paper, ensuring that the hole in the paper is on the top, so that threaded fitting in
filter screen protrudes through it.
3. Fold filter paper to the underside of the filter screen and replace filter paper clip.
4. Re-attach filter pickup tube to the filter screen
by screwing it (clockwise) into the threaded
fitting in filter screen.
5. Reinstall the filter pickup assembly into the filter
system by placing the newly covered screen
portion of the assembly into the filter pan and
connecting the quick disconnect on the filter
pickup assembly into white donut fitting on the
left-hand side of the appliance. Ensure that it
snaps tightly and securely into donut fitting.
1. Filter Pan
2. Filter Pickup Assembly
3. Filter Strainer Cap
4. Filter Paper
5. Filter Screen
WARNING
The power supply must be disconnected before cleaning and servicing this appliance!
WARNING
The contents of the crumb catch and/or filter pan of any filter system must be emptied into a fireproof
container at the end of the frying operation each day. Some food particles can spontaneously combust
into flames if left soaking in certain oil/shortening materials.
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12.1.3. APPLIANCE INSPECTION
Check that the high temperature limit and temperature probe are in the correct position and
secured in place.
Check that wires and cords are not frayed or loose in and out of the cabinet.
Check around the appliance for loose parts or accessories that need to be secured or other
foreign items (ex: Aerosol cans) that should be removed from the area.
Check for oil/shortening leaks around the inside and outside of the cabinet and around the
appliance.
WARNING
Serious injury could result from direct contact with hot surfaces and/or oil. Always wear apron,
heat resistant gloves for skin protection and goggles for eye protection
WARNING
Read the operation section of this manual prior to filling or operating the appliance.
WARNING
DO NOT leave the appliance unattended during cleaning.
12.1.4. CLEANING THE COOK TANK
1. Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to cool.
2. Remove baskets, tank rack and basket hanger for cleaning.
3. Using the cleaning brush, remove all the loose debris and scrub all tank surfaces.
4. For tougher carbonized oil/shortening and carbon buildup scrub tank using a Scotchbrite or
other abrasive pad.
5. Wipe residue with a clean damp cloth and carefully dry any remaining oil/shortening
droplets from the tank before returning oil/shortening into the tank.
6. Clean and dry baskets, tank rack and basket hanger before reinstalling.
12.1.5. CLEANING THE CABINET
1. Wipe any spilled oil/shortening, dust and lint from the cabinet exterior with a clean damp
cloth and a mild food grade detergent .Be careful not to get any water or detergent in the
oil/shortening. Use a nonabrasive pad for tougher stains if needed.
2. Remove detergent from all surfaces.
3. Cleaning the interior cabinet requires a clean cloth to remove any oil/shortening, dust, lint
or filter powder (i.e.: Magnesol) from the interior of the cabinet.
12.1.6. FILTER CLEANING (IF EQUIPPED)
1. Unscrew filter strainer cap from pickup tube and gently tap it to dislodge any crumbs from the
slots. Use a clean cloth to remove any remaining crumbs and reattach.
2. Scrape all loose debris and crumbs from filter pickup assembly and filter pan with the filter
scoop shovel.
3. Remove filter pickup and place in pot sink, power soak sink or dishwasher for cleaning. Be
sure to rinse thoroughly and dry all surfaces before re-assembly.
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INSTALLATION & OPERATIONAL SGLV MANUAL
4. Wipe the filter pan with clean damp cloth and a food grade detergent. If necessary place pan
in pot sink to rinse all the detergent from the surfaces and dry all surfaces before re-
assembly.
12.2. WEEKLY PREVENTATIVE MAINTENANCE
Performing the preventative maintenance steps above on a daily basis will keep your equipment
clean and safe. On a weekly basis these additional steps should be performed.
1. Turn the fryer off. Allow the oil/shortening to cool to before pulling the fryer away from the hood.
Hint: This maintenance may be ideal to perform on the day the oil/shortening is being changed
so no oil/shortening is present in the tank or filter.
2. Disconnect the power cord(s), gas hose, and retention lanyard.
3. Wearing your protective gear, pull the fryer away from the hood.
4. Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
5. Check that the hood baffles are clean and not dripping oil/shortening into the flue.
6. Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive pad to
scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and food
grade detergent wipe the area clean.
7. Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.
8. Check flue pipe for any foreign debris/object and remove if found.
9. Reattach power cord(s), gas hose, retention lanyard and push fryer back under the hood.
12.3. MONTHLY PREVENTATIVE MAINTENANCE
Food debris and oil/shortening can buildup inside the tank. Performing the monthly preventative
maintenance steps below will keep your equipment safe and at peak performance. If you are
producing high quantities of fried food and/or frying heavily battered food, it may be necessary to
clean these components more then once a month.
12.3.1. BOIL OUT PROCEDURE
Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening
may spatter and will cause injury to personnel.
1. Read the “operation” section of this manual prior to filling or operating the appliance.
2. Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to cool.
The container must also be able to withstand 400F (205C) temperatures.
3. Remove baskets, tank rack and basket hanger for cleaning.
4. Remove and discard any large debris inside the tank.
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5. Close the drain valve and fill the tank with potable water to the level lines.
6. Place the appliance into boil mode:
Turn the appliance ON. The controller will recognize that there is water in the tank and
automatically enter boil mode. To enter boil mode manually, press the Temp Key then keys 2,
1, 2 for degrees F or 1, 0, 0. for degrees C.
7. Once the water reaches a simmer, add 8 to10 ozs (227 to 283 g) of Pitco cleaner for every 25
lbs (11.3 kgs) of oil/shortening your fryer is rated to hold.
8. Simmer for 1 minute. (The water should never be allowed to boil as this may splash over the
tank side and cause permanent damage to the components.)
9. Turn the appliance OFF and allow the fryer to soak for 15 to 30 minutes, allowing the cleaner
to soften the oil/shortening deposits and carbon.
10. Scrub the inside of the tank using a cleaning brush safe for hot water. Care must be taken to
remove all the foreign material on the tank, heating tubes, sidewalls and other components in
the tank.
11. Drain the water from the tank.
12. Once the tank has cooled, rinse with clean potable water thoroughly.
13. Remove all remaining water and residue with a clean dry cloth.
14. Clean and dry baskets, tube rack and basket hanger before reinstalling
15. Close the drain valve and fill the cooker tank with oil/shortening.
12.3.2. TEMPERATURE CHECK
1. Use a high grade pyrometer or digital thermometer suitable for temperature up to 380F
(182°C). Place the thermometer in the oil above the tip of the fryer’s temperature probe with
in 1” (2.54 cm) 25.4 mm). Be sure not to touch the heat tube since this will measure
incorrect temperatures. Allow several minutes for the thermometer to equilibrate with the oil
temperature.
2. Press the Thermometer key on the computer, and compare the actual temperature to the
thermometer reading.
3. The two readings should be within +/-5° of each other.
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12.4. ANNUAL/PERIODIC PREVENTATIVE MAINTENANCE AND INSPECTION
This section should ONLY be performed by a qualified service technician as part of a regular kitchen
maintenance program. This inspection should take place a minimum of once a year by an Authorized
Service Technician recommended by Pitco. It may be necessary perform this inspection more then
once a year.
WARNING
The power supply must be disconnected before cleaning and servicing this appliance!
12.4.1. SAFETY EVALUATION
Check power cord and plug.
Check all exposed wiring connections, switches, and indicator lights.
Check legs, casters, wheels, plate welds and ensure all nuts and bolts are secured.
Check conditions of flexible gas line and verify fryer retention / lanyard system is in place.
12.4.2. MECHANICAL INSPECTION
Check frypot for shortening leaks and excessive oil build up
Check for oil migration (Clean as required)
Check hood drain cup, ensure it is empty and not dripping into the flue.
Check hood baffle for clean surface, oil/water condensate can drip on and into the flue.
Check flue for foreign debris and hood down draft currents.
Check drain/filtration system (if equipped) for leaks
Check for missing fryer parts, i.e.: cover strips
Check for missing fasteners
12.4.3. TEMPERATURE CONTROL SYSTEM
Check electrical connections and harnesses
Check temperature probes and limits for carbon build up and plating. Clean as required
Check proper mounting of probes and sensors and all fasteners are secure.
Check thermistor probe resistances for stability.
Check DVI Drain Valve Interlock drops out controller.
Check Controller/thermostat features to ensure they are functioning.
Check Temperature Calibration
12.4.4. FILTER SYSTEM (IF EQUIPPED)
Check electrical connections and harnesses.
Check IEC power cords are fully engaged and secure.
Check for any air or shortening leaks and for excessive oil build-up.
Check O-Ring on filter pickup tube and replace as needed.
Check filter strainer on pickup tube.
Check operation of drain valve and DVI drain valve interlock.
Check operation of return oil valve and its pump switch.
Check operations of flush hose quick disconnect (if equipped), clean and lubricate as
needed.
Check all hardware in filter pan.
Check filter operation by filtering the fryers.
Check pump motor amp draw compare to nameplate amperage.
Check pump and motor, clean any excess oil from pump assembly.
Check all filter hoses for leaks and integrity.
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12.4.5. GAS COMBUSTION SYSTEM
Check for gas leaks.
Check and clean vent tube on gas valve pressure regulator.
Check burners, clean debris and grease from pilot and pilot orifice tips.
Check self cleaning burner system (if equipped) that it activates when the appliance is turned
on and NOT during normal cooking & idle periods.
Check and adjust burner manifold gas pressure to nameplate reading.
Check incoming gas pressure when all gas appliances are on.
Check ignition system and adjust pilot flame as required.
Check flame sensor reading.
Check gap spacing and clean igniter.
Recheck for gas leaks after inspection.
12.5. VENTILATION HOOD
Proper ventilation hood operation is very important for the correct operation of this appliance and the
safety of personnel. The ventilation hood should be inspected at the time of installation of this
appliance to insure that it will operate properly in conjunction with the appliance. A regular schedule
of examination, in accordance with ANSI/NFPA 96 latest edition and/or local codes must be followed.
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13. TROUBLESHOOTING
13.1. POWER FAILURE
If electric power is removed for any reason, the appliance will shut down.
Wait five minutes after the power is restored before attempting to restart the appliance. This will allow
time for any gas that may have accumulated in the burner or tubes to dissipate.
To restart the appliance, follow the appliance start up procedure in section 2.2.
CAUTION
DO NOT attempt to operate this appliance during a power outage.
13.2. HIGH TEMPERATURE LIMIT SWITCH
This appliance is equipped with a high temperature limit switch. The high temperature limit switch will
stop the appliance from functioning if the oil temperature in the cook tank reaches an unsafe
temperature. In the event that the high temperature limit has tripped, please refer to the following
procedure to reset the switch.
a. Turn the appliance off.
b. Allow the appliance ample time to cool to room
temperature.
c. Add oil/shortening to the cook tank as needed.
d. Press the high temperature reset button.
e. The high limit switch is now reset and the appliance is
ready for start up.
WARNING
DO NOT add oil/shortening to the tank until it has been given ample time to cool down.
Failure to do so may result in damage to the appliance and/or injury to the operator.
13.3. DRAIN VALVE INTERLOCK
Your appliance is equipped with a drain valve interlock circuit, the appliance will stop heating if the
tank drain valve is opened. . The appliance will turn off, and scroll a message “DRN TRN OFF”.
Refer to the following procedure to resume operation after the drain valve interlock is tripped.
1. Turn the computer OFF (if not already OFF).
2. Close the tank drain valve and fill the tank with oil/shortening.
3. Turn the computer ON.
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13.4. SELF CLEANING BURNER SYSTEM (NOT ON ALL MODELS)
If your appliance is equipped with the self cleaning burner system, the appliance should behave as
outlined in the table below. A cleaning cycle will execute every time the appliance is turned “ON” from
an “OFF” state. The thermal cut out switch is designed to disable the appliance if the Self Cleaning
Burner System malfunctions and remains activated for an extended period of time or if there is a
downdraft into the flue or a blocked flue situation.
Event
Duration
N/A
Indication
Control Illuminates, pilot sparks and ignites. Pre-Purge
pulse is initiated.
Turn appliance “ON”
Pre-Purge Pulse
Interwaiting period 1
2 seconds
5 seconds
Appliance operates briefly and stops. Pilot remains lit.
Appliance does not operate. Pilot remains lit.
Main valve operates, lighting main burners. SCBS valve
operates, feeding gas to the SCBS Arm. The SCBS arm
ignites, initiating a brief burn at the main burner orifice of
each burner.
The Main and SCBS valves de-energize for this period.
The pilot remains lit.
The appliance operates normally and begins to heat up.
The SCBS Valve remains de-energized until power to
the appliance is recycled. There is no flame on the
SCBS Arm. There is no burn at the main burner orifices.
Cleaning Pulse
6 seconds
8 seconds
N/A
Interwaiting period 2
Normal operation
resumes
13.5. RESETTING THE SELF CLEANING BURNER SYSTEM TEMPERATURE LIMIT SWITCH
1. Turn the appliance off.
2. Allow the appliance ample time to cool to room temperature.
3. Press the SCBS high limit reset button. The reset button is located behind the front panel
at the top of the main burners.
4. The SCBS high limit switch is now reset and ready for startup.
5. If the SCBS high temperature limit switch continues to trip, have the appliance inspected by
an Authorized Professional.
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13.6. TROUBLESHOOTING CHARTS
13.6.1. FRYER TROUBLESHOOTING CHART
Problem Probable Causes Corrective Actions
No power to appliance.
Controller not turned on.
Check main building power supply.
Turn on controller.
Power Cord loose or not
connected.
Connect power cord.
Controller does
not activate.
Main circuit breaker to
appliance has tripped.
Reset circuit breaker
Appliance fuse has blown.
Contact Authorized Service Company.
High temperature limit has
tripped.
Allow appliance to cool and reset High
temperature limit.
Controller is on
and appliance will
not heat up.
Depress button on thermal limit switch to reset. If
problem continues, Contact Authorized Service
Company.
SCBS thermal limit switch has
tripped.
Appliance will not
maintain
Faulty temperature probe.
Contact Authorized Service Company.
temperature
properly.
Faulty High temperature limit. Contact Authorized Service Company.
Computer display
shows off and can Faulty computer
not be turned on.
Contact Authorized Service Company.
13.6.2. FILTER TROUBLESHOOTING CHART (IF EQUIPPED)
Problem
Probable Causes
Corrective Actions
Filter pump does Filter pump circuit breaker or Reset circuit breaker/ allow motor to cool, press
not activate.
thermal overload has tripped. RED reset button on motor.
Dirty filter paper
Strainer cap dirty
Filter pan not pushed in
completely.
Change filter paper.
Remove strainer cap and clean.
Oil/shortening is
returning to the
tank slowly or not
at all.
Push filter pan in.
Pickup tube screen not tight.
Pickup tube screen cap
missing
Tighten pickup tube screen cap.
Locate and install pickup tube screen cap.
Excessive air
bubbles are in the
oil being returned
to the tank.
Filter pan not pushed in
completely
Push filter pan in to complete connection.
Drain valve is
closed, but the
computer
Blue drain valve handle not
completely closed
Verify that drain valve handle is completely
closed.
controller still
displays
“DRAINING”
Improperly adjusted or
defective drain switch.
Contact Authorized Service Company.
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13.6.3. COMPUTER & DIGITAL CONTROLLER DISPLAYS (IF EQUIPPED)
If your appliance is equipped with a computer or digital controller it may display the following
messages on its display.
Display
Problems
Controller is OFF
Action
Press [I/O] key to turn controller ON
Oil/shortening temperature is low. Wait for appliance to heat up.
Fryer is slowly heating.
Oil/shortening temperature is low. Wait for appliance to heat up.
Fryer is slowly heating.
Oil/shortening temperature is low. Wait for appliance to heat up.
Fryer is heating.
Oil/shortening is at temperature
and ready to cook.
Perform cooking activites as needed.
Drain valve is open while controller Turn off appliance. Close drain valve
is on.
before turning appliance back on.
Ignition system has locked out.
Refer to Fryer Troubleshooting section
Incorrect probe reading.
Contact a qualified service technican.
Oil/shortening has reached an
unsafe temperature.
Turn off appliance. Allow time for
applicance to cool before turning on.
Incorrect probe reading.
Contact a qualified service technican.
Temperature probe is shorted.
Contact a qualified service technican.
This message indicates that oil in Operators may (depending on settings)
the vat is in need of polishing.
polish now, or defer the polish filter
operation for a later time.
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Annual service to this appliance by an authorized person is recommended. Do not modify this appliance:
servicing must only be carried out by an authorized person. For service and parts, minor adjustments,
fault finding, or if this appliance cannot be adjusted to operate correctly, contact:
In the event of problems with or
questions about your order, please
contact the Pitco Frialator factory at:
(603) 225-6684 World Wide
In the event of problems with or questions
about your equipment, please contact the
Pitco Frialator Authorized Service and Parts
representative (ASAP) covering your area, or
contact Pitco at the numbers listed to the left.
MAILING ADDRESS – P.O. BOX 501, CONCORD, NH 03302-0501
SHIPPING ADDRESS – 10 FERRY ST., CONCORD, NH 03301
L20-407 rev. 0 (01/13)
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