Stop sacrificing throughput for oil efficiency. This fryer delivers 100,000 BTU of controlled natural gas power while minimizing oil volume to reduce recovery times and lower costs. Commercial kitchens, hospitals, universities, and bars achieve consistent yields through precise controls and durable stainless-steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fryer and cool oil completely. Drain oil following local regulations; filter and return to tank if reusable. Remove frypot and wash with a degreasing detergent and hot water; scrub with non-abrasive pads. Clean burner area and vents with brush to remove grease. Wipe exterior stainless steel with mild soap and soft cloth; polish dry. Check and clean condenser and knobs. Reassemble only when all parts are dry, then reconnect gas and test controls.#@@#Additional Info#@#The Pitco SSHLV184R-C/FD-NG fryer offers 100,000 BTU heat input, 40 lbs fat capacity, computer controls, NSF/CSA certifications, and a compact 35.25" depth, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for oil efficiency. This fryer delivers 100,000 BTU of controlled natural gas power while minimizing oil volume to reduce recovery times and lower costs. Commercial kitchens, hospitals, universities, and bars achieve consistent yields through precise controls and durable stainless-steel construction.
#@@# Reduced Oil Volume#@#
Lower oil capacity shortens recovery intervals and reduces consumption during service. Facilities processing large batches see faster temperature recovery and lower utility draw during peak use.
#@@# High Thermal Output#@#
A 100,000 BTU rating ensures sustained heat for high-volume frying, enabling full-pot cooking without temperature sag. Operators maintain consistent quality across long shifts in cafeterias, quick-serve kitchens, and catering lines.
#@@# Stainless Steel Pots#@#
Stainless steel frypots resist corrosion and simplify sanitation required by hospitals and schools. Smooth interiors support efficient cleaning and extend service life under daily use.
#@@# Computer Controls#@#
Computerized controls ensure accurate temperature management and programmable presets for repeatable results. Managers gain consistency and reduced training time through reliable digital setpoints and diagnostics.
#@@# Full-Pot Capacity#@#
Full-pot design holds about 40 pounds of fat, supporting large-batch frying for institutional and high-volume kitchens. Portioning scales without increasing fry cycles, improving throughput and labor efficiency.
#@@# Floor Model Configuration#@#
Floor model installation fits commercial footprints and integrates with existing drains and utilities. Technicians perform routine access without disrupting nearby equipment.
Manufactured for professional kitchens since 1998, this unit meets NSF and CSA certifications, including CSA flame and CSA star listings.
#@@#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#@#Maintain the Pitco SSHLV184R-C/FD-NG fryer by draining and filtering oil daily to preserve oil quality and reduce buildup. Clean fryer pot and stainless steel exterior with a mild, nonabrasive detergent and warm water after cooling. Inspect and tighten gas fittings weekly and verify computer controls function before each shift. Replace gaskets and check thermostats quarterly. Calibrate temperature sensors biannually and document maintenance in a log.
