Stop sacrificing throughput for control. This electric Solstice reduced oil volume fryer delivers precise temperature management and continuous filtration while minimizing oil usage, enabling sustained high-volume frying without compromising consistency. Foodservice professionals achieve reliable cook times, repeatable quality, and measurable cost savings through features designed for intensive commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the SELV14T-C/FD and allow it to cool. Drain oil into approved containers and filter via the built-in Solstice drawer. Clean stainless frypot and exterior with mild detergent and a soft cloth; avoid abrasive pads. Flush controls area with a damp cloth; do not spray electrical components. Remove food debris from vents and wipe condenser coils if accessible to maintain efficiency. Inspect door seals and replace if damaged. Dry all surfaces fully before restoring power to prevent hazards.#@@#Additional Info#@#Pitco SELV14T-C/FD electric fryer has two 15-pound oil tanks in a 15.63" cabinet, 208 volts, 17,000 watts, 3-phase, stainless steel frypots, computer controls, built-in filter drawer, and CE, cETLus, CSA, ETL-Sanitation listings.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric Solstice reduced oil volume fryer delivers precise temperature management and continuous filtration while minimizing oil usage, enabling sustained high-volume frying without compromising consistency. Foodservice professionals achieve reliable cook times, repeatable quality, and measurable cost savings through features designed for intensive commercial use.
#@@# Split Frypot#@#
Two separate 15-pound oil tanks allow operators to run independent fry cycles for different menu items or stagger maintenance without shutting down the entire unit. This arrangement reduces cross-contamination risk and maintains production when one side requires filtering or service.
#@@# Reduced Oil Capacity#@#
Each tank holds approximately 15 pounds of oil, cutting oil inventory and disposal frequency compared with full-capacity fryers and lowering operating expenses. Facilities benefit from lower oil purchase costs and reduced waste handling while retaining sufficient thermal mass for stable frying.
#@@# Computer Controls#@#
A computerized control system delivers repeatable setpoints, push-button top-off sequencing, and straightforward programming to maintain consistent cook profiles. Kitchen staff achieve uniform product quality and reduce guesswork during peak service periods through automated temperature management.
#@@# Built-In Filter#@#
An integrated filter drawer system simplifies oil filtration cycles and accelerates return-to-service times, preserving oil life and improving oil clarity. Operators gain healthier frying operations, fewer downtime minutes, and extended oil performance without extra floor-mounted filter carts.
#@@# Stainless Construction#@#
Stainless steel tank, front, door, and sides provide corrosion resistance and meet sanitation expectations in institutional and commercial kitchens. Managers secure durable surfaces that endure daily cleaning regimens and reduce long-term maintenance costs.
#@@#Delivery Details#@#
• 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 fry pot surfaces weekly. Remove carbon buildup with a stainless steel-safe brush and food-safe degreaser. Drain oil per manufacturer procedures, collect used oil in labeled containers, and filter before refilling using the built-in drawer system. Verify computer controls and top-off functions; calibrate per Pitco guidance. Test door seals and exterior panels for integrity. Document maintenance dates and technician initials for CSA and sanitation audits.
