| Dimensions | 87.6 × 39.6 × 104.4 cm |
|---|---|
| Brand | Pitco |
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PITCO TWIN TANK SOLSTICE GAS FRYER – 10 + 10 LITRE SG14TS
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This Pitco SG14TS Solstice natural gas split pot floor fryer is the perfect way to meet your restaurant’s fried food demands with ease! With an oil capacity of 20-25 lb. per vat, you’ll be able to keep production moving on your busiest evenings. Thanks to its split pot design, you can fry different items simultaneously without any flavor transfer. This fryer boasts a patented Solstice burner technology, which allows the blower-free atmospheric heating system to provide fast recovery, offering you the ability to cook a wide variety of food products. This tube-style fryer includes a rack to catch crumbs and debris, making it both efficient and, with a stainless steel construction, easy to clean. The full port drain valve allows for fast draining and the unit comes with a drain extension and drain line clean out rod. As an added benefit, the flue is specially designed to prevent blockages and maintain a cooler temperature. This 100,000 BTU fryer comes with 2 twin baskets and a basket hanger that can be removed without tools. To further ease maintenance, the manual gas shutoff is located on the front of the unit, and the heavy-duty 3/16″ bottom door hinge won’t swing shut on the operator as it gets serviced. Made in USA
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ADDITIONAL INFORMATION
ABOUT THE BRAND
Pitman and Sons Hotel & Restaurant Equipment Manufacturers, while attempting to work out a more satisfactory method of frying, made some important discoveries. One was that if the small particles of food which ordinarily settled to the bottom of the French Fry pot (where they collected and burned) could be kept away from the intense heat of that part of the kettle, the quality of fried food could be greatly improved. The Pitco Frialator was invented on this basic principle - - and patented. This brought about a complete change in the method of deep fat frying. The fat medium was heated by tubes running through the center of the fat container. This construction permitted all sediment from the food being fried to drip below the heating tubes into a cool zone where it could not carbonize and break down the frying fat.
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