Model SG18S with Options - 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
L10-126 Rev 5 (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
140,000 BTUs / 40 kW (CE) / 145 megajoules (AuGA)
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
70 - 90 pounds
(32 – 41 kg)
Millivolt
Not required
0
PERFORMANCE CHARACTERISTICS
115 / 1 / 60
1.7
Upgraded controls
(solid state, digital,
computer, basket lift)
220-230-240 / 1 / 50
0.9
Upgraded controls options include matchless ignition, melt cycle and
drain valve interlock at no additional amps.
Cooks 120 lbs (54kg) of fries per hour
Frying Area 18 x 18 x 4 ~ 4 ¾ in
(47.7 x 45.7 x 10.2 ~ 12.1 cm)
SHIPPING INFORMATION
Model
Shipping Weight
Shipping Cube
Shipping H x W x L
Single Millivolt
216 lbs
98 kg
23 ft.
È
.65 m
È
45 ¼ x 22
Ë
x 38
É
in
114.9 x 57.8 x 97.8 cm
Single Upgraded Controls
226 lbs
103 kg
33 ft.
È
.93 m
È
58 x 22
É
x 43
É
in
147.3 x 57.2 x 110.5 cm
2
Add 50 lbs (23 kg) for Basket Lifts
SHORT FORM SPECIFICATION
Provide Pitco Model SG18S tube fired gas fryer. Fryer shall have an atmospheric burner system combined with five stainless steel
heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 16% of total oil
capacity to trap burnt particles, crumbs and black specks. Fryer cooking area shall be 18” x 18” (45.7 cm x 45.7 cm) with a cooking
depth of 4” (10.2 cm) and 4
Ë
” (12.1 cm). Heat transfer area shall be a minimum of 948 sq. inches (6116 sq. cm). 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.
