The electric floor fryer delivers consistent oil temperature and rapid recovery to support continuous high-volume frying while maintaining precise operational control. Designed for commercial kitchens, it handles 40 to 50 pounds of oil and offers robust electrical performance to meet heavy-duty service demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F. Drain oil using the valve interlock and collect in approved containers. Wipe the interior and stainless steel tank with mild detergent; avoid abrasive pads. Run a boil-out per guidelines, then rinse and dry. Clean the exterior front and sides with non-abrasive cleaner. Inspect drains, seals, and electrical connections. Perform routine coil and vent cleaning to reduce fire risk and improve efficiency.#@@#Additional Info#@#Pitco SE14 electric Solstice fryer has a 15.63" stainless steel frypot, 17.0 kW at 208 volts, 48 amps, 3-Ph, ENERGY STAR and NSF certified, 40–50 pounds oil capacity, solid-state controls, and a 200-pound shipping weight.#@@#General Info#@#Description #@#
The electric floor fryer delivers consistent oil temperature and rapid recovery to support continuous high-volume frying while maintaining precise operational control. Designed for commercial kitchens, it handles 40 to 50 pounds of oil and offers robust electrical performance to meet heavy-duty service demands.
The unit accepts a full frypot that holds 40 to 50 pounds of oil, permitting extended production runs between oil changes. Operators benefit from fewer interruptions and predictable product output during peak service periods.
Stable temperature regulation and fast heat recovery reduce product waste and ensure consistent cooking results. Technicians will appreciate the predictable electronic behavior for troubleshooting and calibration.
The frypot and front and sides feature stainless steel construction for corrosion resistance and straightforward sanitation. Maintenance teams gain faster clean cycles and longer asset life compared with coated or painted surfaces.
The fryer operates at 17,000 watts on a 208 volts, 3-phase electrical configuration, delivering rapid energy transfer for fast preheat and recovery. Kitchen managers receive reliable performance under load, enabling tight scheduling and throughput targets.
A drain valve interlock switch and built-in melt and boil-out cycles control hazardous operations and simplify oil management. Supervisors reduce operator error and comply with standard safety practices during cleaning and maintenance.
The unit carries CSA, cULus, NSF, CE, and GS recognitions and meets ENERGY STAR energy efficiency criteria, demonstrating third-party compliance and energy performance. Procurement teams can document regulatory conformance and estimate operating cost savings with confidence.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements weekly and verify solid state controls respond correctly to setpoints. Drain oil per manufacturer schedule and perform boil out with compatible detergents to remove carbon; rinse thoroughly and allow full drying before refilling. Clean stainless steel tank, front, and sides with nonabrasive cleaners; avoid chlorides. Test drain valve interlock switch and replace seals showing wear. Record maintenance dates and oil volumes in gallons or liters.
