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Thread: pitco fryer

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  1. #1
    Join Date
    Aug 2005
    Location
    iowa
    Posts
    1,649

    pitco fryer

    hey guys ive worked on a pitco fryer a few times. and i notice it is starting to soot up a little.
    it is a
    pitco
    m#3gh-50
    s#g06fc025951

    this fryer runs on natural gas. i have verifyied the pressure is at 4.00"
    it seems to burn ok. they did tell me once in awhile at lunch it will go into heat. which if i understand correctly just means the pot is not hot enough to cook yet. so i guessed maybe they put down 2 baskets of food at the same time, but im not sure. i suspect the soot is starting to insulate the pot so the heat is not transfering well.

    my queston is, what is causing this? ive cleaned the burners about a year ago. could the burners be bad? to look at them they seem fine, but maybe they are not correct. (warped or something)

    hope this makes sense.

    thanks in advance

    jeep

  2. #2
    Join Date
    Feb 2010
    Location
    NE Alabama
    Posts
    301

    Smile

    Blue flames, yellow flames? Is there a venturi on the end of the burner at the orifice? Also dust on the venturi will slow air flow to the air/gas mix causing sooting.

  3. #3
    Join Date
    Feb 2010
    Location
    NE Alabama
    Posts
    301

    Smile

    Depending on the cleanliness of the air flowing in cleaning more than once a year is not out of the question,

  4. #4
    Join Date
    Aug 2005
    Location
    iowa
    Posts
    1,649
    Thanks for the info!

  5. #5
    Join Date
    May 2012
    Location
    chesterfield va
    Posts
    4
    had the same problem once finally found that the gas supply line was to small, supplied enough pressure, not enough volume. make sure gas line is correct size, this was also on a pitco don't remember model number.

  6. #6
    Join Date
    Jul 2011
    Posts
    10
    Is it equiped wuth self cleaning burners? im guessing not. Depending on volume and hot much flour they use in there batters cleaning more than once a year is completely feasible. I've got a fish fry place i do every 6 months or so.

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