Fryer User Manual

Model SG14R - Tube Fired Gas Fryer
Pitco Frialator, Inc., P.O. Box 501, Concord, NH 03302-0501 •1509 Route 3A, Bow NH 03304, USA
Phone [phone] • Fax [phone] • www.pitco.com L10-128 Rev 03 (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. 
Model SG14R
GAS REQUIREMENTS
Gas Input Per Hour
122,000 BTUs / 36 kW (CE) / 129 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
Millivolt Not required 0
40 - 50 pounds
(18 – 23 kg)
SHIPPING INFORMATION PERFORMANCE CHARACTERISTICS
Shipping Weight Shipping Cube Shipping H x W x L
198 lb
90 kg
19 ft.³
.54 m³
45 ¼ x 18 ¾ x 38 ½ in
114.9 x 47.6 x 97.8 cm
Cooks 110 lbs (50kg) of fries per hour
Frying Area 14 x 14 x 4 in
(35.6 x 35.6 x 10.2 cm)
SHORT FORM SPECIFICATION
Provide Pitco Model SG14R tube fired gas fryer. Fryer shall have an atmospheric burner system combined with four 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 14” x 14” (35.6 cm x 35.6 cm) with a cooking
depth of 4” (10.2 cm). Heat transfer area shall be a minimum of 838 sq. inches (5,406 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.