20 Most Recent Pitco Frialator 35C Deep Fryer Questions & Answers

Hi there. Check the gas pressure, it should meet the the nameplate required pressure, low gas pressure produce poor flame quality which results in soot formation.. The type of gas must also be compatible with the orifice sizes on pilot and burners. Check and clean as needed all soot formation on burners and fire tubes. Regards.

Check the thermopile, it should be free of soot or any form of dirt. Pilot flame quality must be good. Gas pressure should meet the requirement as stated on the nameplate.

To check manifold pressure, there is a pressure tap on the manifold on which the burners are mounted. Remove the tap, hook up your manometer and turn the fryer on. Be sure you have no gas leaks once you reinstall the plug. The gas pressure should match what is on the data plate.

Certainly, you can use a specially designed wire brush for cleaning the tubes... We sell them ourseles, however first I would recommend using a product called Deep Fat Fryer Cleaner. It comes in either a liquid or a powder, and is mixed with water, directly in the stainless frypot itself. You then turn up the heat, and boil the mixture for awhile. There will be directions on the product....You fryer brush is shaped like a small L so you can reach all around the tube area and in the drain area as well. By using the boil out product first, you will loosen up all that baked on crud and get rid of some of it, and keep in mind, that with commercial equipment and the crud that builds up.... You have to get the equipment warm before you can effectively clean it. A griddle must be turned o n to warm, a fryer also. Be sure when you are done, to rinse all the soap **** out of the ss pot. If not, you will ruin the next batch of oil that you use and with the price of that stuff, you don't want to take a chance on doing that. I also recommend a fryer additive from Miroil... It keeps you from ever dumping a whole vat of oil again. You can go online and look over the product information, and if you are interested, I can give you pricing, as it comes in a powder or a liquid. It keeps your product golden all week long, no golden brown at the lst of the week and darker product as the week goes on... You will have consistent golden brown product all week long, period... Miroil also recommends keeping your oil temp to 325 or below... Most people use 350 and it's too hot and ends up burning up the oil. That and the soap **** not getting rinsed out completely are what deteriates your oil and runis it. Those brushes are manufactured to take high heat without hurting them and they run $23.50 each. I also have straight brushes too. The miroil additive runs $29.95 a litre bottle, which will do 55 applications for a 50# fryer. (You use different amounts for different size fryers, and it makes a difference on how many days a week you are open and how many hours the fryers are on). A 3 pack runs $88.95. I also have the powder deep fat fryer cleaner, which comes in a 9 lb jug, for $11.95. I also carry Mr. Muscle individual liquid packets of deep fat fryer clean for $1.95 each. You just dump one in the fryer, along with your water and boil it, then rinse well.

I hope that's not too much overload... Somtimes I forget to stop and breath... If you have any other questions, please call us at 888-542-5959. We're in Cincinnati, Ohio, but ship everywhere. Our website is www.restaurantequipmentinc.com and email is [email protected]. Thanks, Susan

Hi there.
You should inspect the fire tubes, it is a tunnel under the fry tank where the burner flames suppose to travel to heat up the oil. Your fire tubes may be clogged with soot or carbon that's why flames cannot go thru the fire tubes. Fire tubes must be free of soot or carbon deposits.
Soot build up on fire tubes can be prevented by keeping the gas pressure at standard as much as possible, low gas pressure produce yellow flame or poor flame quality and in turn will produce soot.
Also, make sure that no air or ventilation is directed towards the flue riser, otherwise, the same will result, flames rolling back towards the door.
Regards.

Hi there.
Check the gas pressure and gas type being fed to the unit if they are correct, low gas pressure will result in poor flame quality which will in turn produce carbon or soot inside the fire tubes.
Check also the condition of the fire tubes inside, they should be free of carbon or soot deposit.
Regards.

Hi there.

The unit will not fire up if the capillary of thermostat is broken or punctured because the thermostat's mechanical contact will remain open.

Regards.

If the mechanical thermostat is set at temperature higher than the present oil temperature and does not "click" it is a bad thermostat and needs replacement. Clicking sound on thermostat indicates closing of the mechanical contacts.
Physically examine the thermostat capillary and sensing bulb, any puncture found indicates that it needs replacement.

Check if the oil temp does not reach 450F because if it does, it will trip the high limit device that will shut off the burner flame as well as the pilot flame. But if high limit device trips off prematurely (at temperature less than 450F) you have to replace it. Just make sure that its sensing bulb does not touch the fire tube.

You have to dismantle the back panel to have access in cleaning the flue. Soot formation or carbon build up on fryers are due to low operating gas pressure. When the fryer receives lower than the nameplate rating gas pressure, the flame on burners will be of poor quality (yellow flame) which will in turn produce soot/ carbon.

Soot is formed when fuel combustion is incomplete. Check if the gas pressure is sufficient and of correct type (natural or propane gas). Thermostat can be checked by observing if the burner flame goes off when the oil temperature reached the thermostat setting. Price can be checked at pitco website on www.middleby.com.

you an fabricate a lid and it must be made of stainless steel. try to fabricate a lid with food grade silicone gasket that will fit on the fry tank opening so that oil will not spill if your truck is in transit.

you need to clean the burners and fire tubes, remove all carbon deposit and make sure that the unit receives sufficient gas pressure as labeled on the nameplate.

Sounds like the hi-limit could be causing this.

Hello,

There is a leak somewhere. The leak might be from the gas hose, or the gas itself. Check the hose that run from the fryer to the Gas.

If you don't find any leak, then I would advice that you call and expert within your vicinity to help you check it out because the gas smell is very dangerous.

So, do the best you can by looking for the leakage and it you don't find, get an expert to help fix this problem.

Good luck.