Model SG14T - Tube Fired Gas Fryer
Pitco Frialator, Inc.
,
P.O. Box 501, Concord, NH 03302-0501
x
1
509 Route 3A, Bow NH 03304, USA
Phone (603) 225-6684
x
Fax (603) 225-8472
x
www.pitco.com
L10-129 Rev 4 (02/07) Printed in the USA
We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold.
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GAS REQUIREMENTS
Gas Input Per Hour
50,000 BTUs / 15 kW (CE) / 50 megajoules (AuGA) Per Tank
Gas Type*
Recommended Minimum
Store Manifold Pressure
Burner Manifold Pressure
*For other gas types, contact
your Dealer/Distributor.
Natural Gas
7” W.C. / 17.4 mbars / 1.75 kPa
4” W.C. / 10 mbars / 1 kPa
L.P. Gas
13” W.C. / 32.4 mbars / 3.25 kPa
10” W.C. / 25 mbars / 2.5 kPa
Check plumbing/gas codes for
proper gas supply line sizing.
Clearance Information
Fryer Front
Fryer Sides, Rear, Bottom to
any combustible material
Fryer Flue Area
All Models
30” (76.2 cm) min.
6” (15.2 cm)
Do not Curb Mount
Do not block or restrict the flue
gasses from flowing into the
ventilation system.
ELECTRICAL
OIL CAPACITY
Control Type
Voltage / Phase / Frequency
Amps
Millivolt
Not required
0
20 - 25 pounds per tank
(9 – 11 kg) per tank
SHIPPING INFORMATION
PERFORMANCE CHARACTERISTICS
Shipping Weight
Shipping Cube
Shipping H x W x L
220 lb
100 kg
19 ft.
È
.54 m
È
45 ¼ x 18
Ë
x 38
É
in
114.9 x 47.6 x 97.8 cm
Cooks 41 lbs (18.6 kg) of fries per hour per tank
Frying Area 7 x 14 x 4 in per tank
(17.8 x 35.6 x 10.2 cm) per tank
SHORT FORM SPECIFICATION
Provide Pitco Model SG14T tube fired gas fryer. Fryer shall have an atmospheric burner system combined with two stainless steel
heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 28% of total oil
capacity to trap burnt particles, crumbs and black specks. Fryer cooking area shall be 7” x 14” (35.6 cm x 35.6 cm) with a cooking
depth of 4” (10.2 cm) per tank. Heat transfer area shall be a minimum of 300 sq. inches (1,936 sq. cm) per tank. Provide
accessories as follows:
TYPICAL APPLICATION
Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate.
