INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
L20-407 rev.5 (06/19)
5
1. THEORY OF OPERATION
The Pitco Reduced Oil Volume fryer works very similarly to the standard Pitco SG/SSH
fryer.
The Reduced 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 degrees 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” function 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 this function 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 if the display
shows ready. There are no programming options for the operator or service technician,
the control functions like any other Pitco computer control. The “ADD OIL” button
(described above) is present with Auto Top Off.
