Pitco SGH50 User manual

Five Guys SGH50 Gas Fryer PM Instructions Rev 1.doc 1 -
SGH50 GAS FRYER PM INSTRUCTIONS
1. Preventative Maintenance
1.1 Daily Preventative Maintenance
Performing the preventative maintenance steps below on a daily basis will keep your
equipment safe and at peak performance. During the cooking process, oil/shortening may spill
and splatter and requires immediate attention.
A. Safety Evaluation
1. Check around the appliance for loose parts or accessories that need to be secured or
other foreign items (i.e.: aerosol cans) that should be removed from the area.
2. Check for oil leaks in and out of the cabinet and around the appliance.
3. Check that the high limit temperature probe, temperature probe are in the correct
position and secured in place.
4. Check that wires are not frayed or hanging loose in the cabinet
B. Cleaning
Wear protective gloves and clothing when cleaning and draining the appliance.
Oil/shortening may spatter and will cause injury to personnel.
1. Tank Cleaning
Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to
cool.
Remove baskets, tube rack and basket hanger for cleaning.
Using the cleaning brush, remove all the loose debris and scrub all tank surfaces.
For tougher carbonized oil/shortening and carbon buildup scrub tank using a
Scotchbrite or other abrasive pad.
Wipe residue with a clean damp cloth and carefully dry any remaining water droplets
from the tank before returning oil.
Clean and dry baskets, tube rack and basket hanger before reinstalling.
2. Cabinet Cleaning
Wipe any spilled oil/shortening, dust and lint from the cabinet exterior with a clean
damp cloth. Be careful not to get any water in the oil/shortening. Use a nonabrasive
pad for tougher stains if needed.
Cleaning the interior cabinet requires a clean cloth to remove any oil/shortening,
dust, lint or filter powder (i.e.: Magnesol) from the interior of the cabinet.

Five Guys SGH50 Gas Fryer PM Instructions Rev 1.doc 2 -
3. Filter Cleaning
Unscrew filter strainer cap from pickup tube and gently tap it to dislodge any crumbs
from the slots. Use a clean cloth to remove any remaining crumbs and reattach.
Scrap all loose debris and crumbs from filter pickup assembly and filter pan with the
filter scoop shovel.
Remove filter pickup and place in pot sink, power soak sink or dishwasher for
cleaning. Be sure to rinse thoroughly and dry all surfaces before re-assembly.
Wipe the filter pan with clean damp cloth and a food grade detergent. If necessary
place pan in pot sink to rinse all the detergent from the surfaces and dry all surfaces
before re-assembly.
Filter Crumb Basket and filter pan must be emptied nightly.
1.2 Weekly Preventative Maintenance
Performing the preventative maintenance steps above on a daily basis will keep your
equipment clean and safe. On a weekly basis these additional steps should be performed.
Turn the fryer off. Allow the oil/shortening to cool to before pulling the fryer away from the
hood. Hint: This maintenance may be ideal to perform on the day the oil/shortening is being
changed so no oil/shortening is present in the tank or filter.
Disconnect the power cord(s), gas hose and retention lanyard.
Wearing your protective gear, pull the fryer away from the hood.
Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
Check that the hood baffles are clean and not dripping oil/shortening into the flue.
Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive
pad to scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth
and food grade detergent wipe the area clean.
Wipe up any excessive oil/shortening on the power cord(s), gas hose with a dry cloth.
Check flue pipe for any foreign debris/object and remove if found.
Reattach power cord(s), gas hose, and retention lanyard and push fryer back under the
hood.
1.3 Monthly Preventative Maintenance
Food debris and oil/shortening can buildup inside the tank. On a monthly basis perform these
additional steps along with the preventative steps above on its specified basis to keep your
equipment safe and at peak performance. If you are producing high quantities of fried food
and/or frying heavily battered food, it may be necessary to boil out your fryer more than once a
month.
A. Boil Out Procedure
Wear protective gloves and clothing when cleaning and draining the appliance.
Oil/shortening may spatter and will cause injury to personnel.
1. Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to
cool. The container must also be able to withstand 400°F (205°C) temperatures.
2. Remove baskets, tube rack and basket hanger for cleaning.
3. Remove and discard any large debris inside the tank.
4. Close the drain valve and fill the tank with potable water to the level lines.
5. Place the appliance into boil mode:

Five Guys SGH50 Gas Fryer PM Instructions Rev 1.doc 3 -
Models with Solid State Thermostat: Put the thermostat into Boil mode by flipping
the power switch in the following order (I- O - I - O - I) within 3 seconds. The power
(green LED) and heating (yellow LED) will be lit and the check (yellow LED) flashing.
6. Simmer for 1 minute. (The water should never be allowed to boil as this may splash
over the tank side and cause permanent damage to the components.)
7. Turn the appliance OFF and allow the fryer to soak for 15 to 30 minutes, allowing the
water to soften the oil/shortening deposits and carbon.
8. Scrub the inside of the tank using a cleaning brush safe for hot water. Care must be
taken to remove all the foreign material on the tank, heating tubes, sidewalls and other
components in the tank.
9. Drain the water from the tank.
10.Once the tank has cooled, rinse with clean potable water thoroughly.
11.Remove all remaining water and residue with a clean dry cloth.
12.Clean and dry baskets, tube rack and basket hanger before reinstalling
13.Close the drain valve and fill the cooker tank with oil/shortening
B. Temperature Check
1. Use a high-grade pyrometer or digital thermometer suitable for temperature up to
380°F. Place the thermometer in the oil above the tip of the fryer’s temperature probe
with in 1”. Be sure not to touch the heat tube since this will measure incorrect
temperatures.
2. Check that the controllers setpoint and thermometer is within +/- 5°F. If your
measurement are off, re-measure again before contacting an Authorized Service
Company for further assistance.
1.4 Annual / Periodic Preventative Maintenance
Qualified service technician, as part of a regular kitchen maintenance program should ONLY perform
this section. This inspection should take place a minimum of once a year by an Authorized Service
Technician recommended by Pitco.
Safety Evaluation
Check power cord and plug.
Check all exposed wiring connections, switches, and indicator lights.
Check legs, casters, wheels, plate welds and ensure all nuts and bolts are secured.
Check conditions of flexible gas line and verify fryer retention / lanyard system is in place.
Mechanical Inspection
Check frypot for shortening leaks and excessive oil build up
Check for oil migration (Clean as required)

Five Guys SGH50 Gas Fryer PM Instructions Rev 1.doc 4 -
Check hood drain cup, ensure it is empty and not dripping into the flue.
Check hood baffle for clean surface, oil/water condensate can drip on and into the flue
Check flue for foreign debris and hood down draft currents
Check drain/filtration system for leaks
Check for missing fryer parts, i.e.: cover strips
Check for missing fasteners
Gas Combustion System
Check for gas leaks
Check and clean vent tube on gas valve pressure regulator
Check burners, clean debris and grease from burners, orifice tips.
Check pilot and pilot orifice, clean debris from pilot and pilot orifice tip.
Check and adjust burner manifold gas pressure to nameplate pressure
Check Ignition system and adjust pilot flame as required.
1. Matchless Ignition: Check gap spacing and clean igniter
Check incoming gas pressure when all gas appliances are on.
Recheck for gas leaks after inspection
Temperature Control System
Check electrical connections and harnesses
Check temperature probes and limits for carbon build up and plating. Clean as required
Check proper mounting of probes and sensors and all fasteners are secure.
Check thermistor probe resistances for stability
Check DVI Drain Valve Interlock drops out controller on matchless ignition models.
Check Controller features to ensure they are functioning:
Check Temperature Calibration
Filter System
Check electrical connections and harnesses.
Check IEC power cords are fully engaged and secure.
Check for any air or shortening leaks and for excessive oil build-up.
Check O-Ring on filter pickup tube and replace as needed.
Check filter strainer on pickup tube.
Check operation of drain valve and DVI drain valve interlock.
Check operation of return oil valve and its pump switch.
Check operations of flush hose quick disconnect, clean and lubricate as needed.
Check all hardware in filter pan.
Check filter operation by filtering the fryers.
Check pump motor amp draw compare to nameplate amperage.
Check pump and motor; clean any excess oil from pump assembly.
Check all filter hoses for leaks and integrity.