Pitco 24V SG/SGH/SSH Startup with Boilout Form

Pitco Startup w/ Boilout Form - 24V SG/SSH/SGH

24V SG/SSH/SGH Startup Form

Authorized Service Agent Information

Auth # / WO # / Job #

Enter any tracking #'s for the Authorization or internal ASA job #'s.

ASA Company Name(Required)

Include the branch name if multiple locations

ASA Address(Required)

Street Address Address Line 2 City State ZIP Code

ASA Branch Phone Number(Required)

Technician Name(Required)

First Last

Technician Phone Number(Required)

ASA Email(Required)

Enter an email address that a copy of the startup form should be sent to for ASA records. Separate multiple emails with a semicolon ( ; )

Date of Startup(Required)

YYYY

Store Information

Store Name(Required)

Store Address(Required)

Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

Store Contact Person(Required)

First Last

Store Contact Phone(Required)

Customer Email

Customer can enter their email address for a copy of the startup form to be sent to them.

Equipment Information

Equipment Installation Requirements(Required)

If any of the requirements below are not met, do not continue the startup.

Laser film removed from all surfaces

Gas utility connected and turned on

Electrical utility connected and turned on

Enough oil available to fill all cook tanks

Water available for boil out

Ventilation system operational

Fire suppression system operational

Equipment Serial Numbers(Required)

Enter all serial numbers below. Enter one serial number per line, in physical order from left to right. If this field is auto-completed, verify the serial numbers are correct and make any needed additions/subtractions.

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Voltage At Outlet(Required)

Record the voltage reading at the wall outlet. Provide actual voltage reading. Format as 000.0

Orifice Tip Size(Required)

Record the size of orifices installed in the unit. Additionally, verify that each orifice is installed and tight. If you have the proper tool, verify torque setting of 55 inch pounds.

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Equipment Levelness(Required)

Verify and adjust equipment to make sure it is level. Refer to the equipment manual for leveling instructions.

Equipment level. No adjustments made.

Equipment level after adjustments made.

Fuel Type(Required)

The supplied fuel type must match the fuel type listed on the data plate.

Natural Gas

Propane/LP

Other

Gas Line Size(Required)

Record the size of the line to the back of the equipment. The smallest sized fitting (elbow, nipple, valve, etc) must be recorded here from the gas connection on the rear of the fryer to the main line. Format at 0.00 (for example, a 3/4" would be recorded as 0.75, 1-1/4" would be recorded as 1.25)

Leak Check Gas Lines(Required)

Verify all gas connections are leak free.

Leak Check Passed

Record the Static Gas Supply Pressure(Required)

Record the static gas supply pressure (all gas equipment (pilots included) turned off) below in inches of water column. If any of these values exceeds 13.84"W.C. (1/2 PSI), do not continue until gas pressure issue has been resolved. Only one reading per rear gas manifold is required. If there is no rear gas manifold, record the static gas supply pressure from each fryer.

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This field is hidden when viewing the form

Incoming Static Gas Supply Pressure

Record the static gas supply pressure (all gas equipment (pilots included) turned off) below in inches of water column. If this value exceeds 13.84"W.C. (1/2 PSI), do not continue until gas pressure issue has been resolved. Format as 00.0

Due to the high gas pressure recorded above, the startup cannot proceed. Please lock out/tag out the gas supply to the fryer. Then inform the customer of the need for a gas regulator. Submit this form as is so Pitco is aware of the situation. Any additional trips to complete the startup are billable to the store

The recorded static gas supply pressure is low. The startup can continue, however the customer must be made aware of this issue so they can have their gas company or plumber increase the gas pressure being supplied to the equipment. Factory specification is 7-9" water column for Natural gas. The supply pressure shall not exceed 13.84" water column (1/2 PSI)

The recorded static gas supply pressure is low. The startup can continue, however the customer must be made aware of this issue so they can have their gas company or plumber increase the gas pressure being supplied to the equipment. Factory specification is 11-13" water column for LP. The supply pressure shall not exceed 13.84" water column (1/2 PSI)

Fryer Boil Out

Boil Out(Required)

Perform a boil out as described in the Installation and Operations manual provided with the equipment. For equipment at a Yum! brand store (KFC, Taco Bell, Pizza Hut), they do not allow a boil out to be performed. At these locations, a cold soak is to be performed.

Boil out completed on all fryers

Cold soak completed on all fryers (Yum! Brand stores only)

Fryer Operational Checks

Add oil to the fryers(Required)

Once the boil out has been completed, tanks thoroughly rinsed, and completely dried, add oil to the fry pots to the minimum oil level line stamped on the back of the tank. If using solid shortening, make sure to pack it as per the instructions in the Installation and Operations manual provided with the equipment.

Liquid oil added

Solid shortening packed

Adjust Pilot Alignment(Required)

With the knob on the gas valve in the OFF position, turn the unit on. You should get a spark at the pilot. Adjust the pilot and ignitor/flame sensor as needed. The spark from the ignitor shall go straight up and down, not side to side or bouncing around. Turn the gas valve knob to the ON position to allow the pilot to light. This may take several attempts while the air in the gas line bleeds out. The pilot flame should engulf the ignitor/flame sensor for proper flame sense.

Spark and pilots adjusted on some units. Other units required no adjustment.

Spark and pilots adjusted on all units

All units spark and light pilots without adjustments

Record the Dynamic Gas Supply Pressures(Required)

Provide the dynamic gas supply pressure (all equipment on and calling for heat. Includes hot water heaters, RTU's, grills, woks, etc.) as read from the test port at the bottom of the gas valve furthest from the main gas connection. Format at 00.0 Only one reading per rear gas manifold is required. If there is no rear gas manifold, record the dynamic gas supply pressure from each fryer.

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Record the Dynamic Supply Pressure(Required)

The recorded dynamic gas supply pressure is low. The startup can continue, however the customer must be made aware of this issue so they can have their gas company or plumber identify and correct the issue. Factory specification is no less than 7" water column for Natural gas.

Temperature Calibration(Required)

Complete this only once the equipment has reached set temperature and has cycled a minimum of three (3) times to allow even heat distribution throughout the oil. Position an oil temperature probe within 1" of the equipment temperature probe (or as close to as possible with available thermometer). Measure the temperature and make adjustments accordingly based on the controller installed. Detailed instructions can be found in the manuals provided with the equipment.

Basket Lift Operation(Required)

If so equipped, verify proper operation of the basket lift system. Make sure the left side timers operate the left lift and the right side timers operate the right lift on each unit. If the unit has a single lift, all timer keys must operate the single lift. If any issues were encountered with basket lift operation, select the "other" option and describe.

No Basket Lifts Installed

Basket Lifts working as desiged

Other

Filtration Operational Checks

Does this equipment have a built in filtration system?(Required)

Yes

Heat Tape Check(Required)

For units with heat tape, verify that the heat tape is getting hot. On units with heat tape, not all will have heat tape on the return lines.

Filter Pump Heat Tape

Flush Hose Heat Tape

Waste Oil Heat Tape

Return Line Heat Tape

No Heat Tape Present

Filter Return Check(Required)

With the filter pan fully assembled with clean filter paper, and installed in the fryer, drain and then return hot oil on each unit, one at a time. Verify each tank drains and then refills without issue. Verify no leaks in the drain or return lines while draining and filtering the equipment.

Flush Hose Check(Required)

If the equipment has the optional flush hose, with oil in the filter pan, and the flush hose connected to the unit, verify that when pulling the yellow flush handle, the filter motor turns on and oil comes out of the end of the flush hose.

No flush hose option

Complete

Waste Oil Check(Required)

Only preform this check if the equipment has the optional waste oil disposal system, and the bulk tank connected to the rear of the fryer. With oil in the filter pan, verify that when pulling the brown waste handle, the filter motor turns on and the unit disposes oil to the bulk oil tank.

No waste oil disposal option

Complete

Finalizing and Review

Upload photo of the general fryer installation(Required)

Provide photos of the overall fryer installation. Make sure to include the hood and any appliances next to the fryer system. Up to five photos can be uploaded if required.

Drop files here or

Max. file size: 20 MB, Max. files: 5.

Upload photo of all electrical connections(Required)

Provide photos of the electrical connections. Make sure to show the power cords coming out of the wall all the way to the back of the fryer system. Up to five photos can be uploaded if required.

Drop files here or

Max. file size: 20 MB, Max. files: 5.

Upload photo of all gas connections(Required)

Provide photos of the gas connections. Make sure to show the gas line coming out of the wall all the way to the back of the fryer system. Up to five photos can be uploaded if required.

Drop files here or

Max. file size: 20 MB, Max. files: 5.

Notes

Provide any notes that you believe Pitco should be made aware of. Additionally, list any issues that were identified during the startup.

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