When throughput and oil efficiency determine margin, this fryer delivers high performance and controlled costs. Built for continuous use, it provides 100,000 BTU of gas heat to a stainless-steel frypot designed for reduced oil volume without lowering batch capacity. Operators benefit from computer controls for consistent cook cycles and NSF/CSA certifications meeting safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Pitco SSHLV184R-C/FD-LP and allow tanks to cool. Drain oil per manufacturer procedures and capture in approved containers. Remove baskets and clean frypot with a soft cloth and mild detergent; avoid abrasive tools on stainless steel. Clean vents and exterior finish with non-abrasive cleaner. Wipe controls gently to protect computer components. Inspect seals and fittings, tighten as needed. Refill with proper oil and reconnect power after unit is completely dry.#@@#Additional Info#@#Pitco SSHLV184R-C/FD-LP is a 19.63" W stainless steel liquid propane fryer with 100,000 BTU, 40 lbs fat capacity, full-pot frypot, computer controls, floor-mount design, NSF and CSA certifications for commercial use.#@@#General Info#@#Description #@#
When throughput and oil efficiency determine margin, this fryer delivers high performance and controlled costs. Built for continuous use, it provides 100,000 BTU of gas heat to a stainless-steel frypot designed for reduced oil volume without lowering batch capacity. Operators benefit from computer controls for consistent cook cycles and NSF/CSA certifications meeting safety standards.
#@@# Reduced Oil Volume#@#
Minimizes oil in the frypot while maintaining a 40-pound fat capacity, lowering replacement frequency and freight costs. Facilities see reduced inventory turnover and better oil lifecycle management, saving costs per 1,000 orders.
#@@# High Thermal Output#@#
Provides 100,000 BTU via a gas floor setup for rapid recovery and steady oil temperature during busy times. Kitchens ensure product quality under continuous load, reducing cook time variability and plate rejections.
#@@# Computer Controls#@#
Offers computerized controls for precise temperature and programmable cook cycles, standardizing frying across shifts. Training times drop, and consistency improves, supporting high-volume operations like universities and hospitals.
#@@# Stainless Construction#@#
Includes a stainless-steel frypot and exterior finish resistant to corrosion and frequent cleaning. Maintenance teams benefit from smooth surfaces that simplify sanitation, aiding compliance with NSF and hygiene standards.
#@@# Full Pot Capacity#@#
Handles full-pot loading while staying compact at 19.63 inches wide and 35.25 inches deep, maximizing space in crowded kitchens. Large-batch throughput is achieved without expanding kitchen real estate, ideal for schools and busy restaurants.
#@@# Floor Model Durability#@#
Built as a floor fryer with CSA and NSF-certified flame and electrical safety listings, it meets institutional regulations. Facilities streamline inspections and commissioning when connecting to existing gas systems.
#@@#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 fryer oil daily for clarity and particulate; replace oil when visual degradation or off-odors occur. Drain and filter oil using recommended filtration equipment after each cook cycle to maintain oil life and food quality. Clean stainless steel frypot and exterior with a nonabrasive detergent and warm water, rinse thoroughly, and dry to prevent corrosion. Verify computer controls and pilot assembly monthly; tighten gas fittings and test for leaks following manufacturer guidelines.
