Pre-Owned, Item Code 2077
Crating Fee $100.00 or Pick Up In Countryside, IL. 60525
Pitco Frialator Gas Rethermalizer
Model # RTG14SC Serial # G96CC05784 Mfg date 1996
PLEASE NOTE: this is a used unit, it may have some scratches beyond my control.
Water Rethermalizer, 15 Gallons Water Capacity, 55,000 BTU, Dial Unit
This is a Dual Units-2 units together with lifting lids and 2 racks inside that hold the baskets.
55,000 Btu's Each Unit. Holds 15 Gallons of Water in Each Tank. (56.8 Liters).
Comes Standard with Digital Display Controller, Automatic Water Fill, Cleaning Brush, Electronic Ignition,
Hinged Tank Covers, Down Draft Diverter (non-removable), CTank is Type 316 S/S. Is NSF APPROVED.
Temperature limit automatically shuts off all gas flow if the temperature exceeds 250° F. Front Panel Mounted On/Off Switch..
We do have a Brochure Sheet on this Unit iF you need to read about this more. It is a Tube Fired Gas Rethermalizer.
Can be used for: a wide variety of precooked prepacked products such as soups, vegetables, meat, entrees, sauces, etc. for rethermalizing.
It is in Good Clean Shape. Last used in a Taco Bell Operation.
List price is $9,000 to $ 13,000 depending on 1 or dual tanks. It is a Rare Find to have this type of used equipment.
120 volts, 1 phase, 2.0 amps, 60 hertz, 55,000, Natural Gas
Approx. size: 33" w, 36" d, 50" tall
Approx. weigth: 477 Lbs. NSF Approved
Mfg. Date: 1994
Info: copied from Pitco's web site: to explain the process:
Is Rethermalization right for me?
Foodservice operators everywhere are learning about the benefits of reheating high quality food products previously prepared and frozen in bulk. From chain restaurants to colleges, healthcare, schools, hotels and supermarkets, central cook chill production systems are delivering product consistency, inventory control and reduced waste.
A variety of equipment and systems are available to re-heat bulk products from refrigerated or frozen to serving temperature (generally 160 to 165F). Products include vegetables, gravies, soups, and meats in sauce, with new products constantly in development. Typically food is packed in 5 lb. chubs about 2" wide, 12" long and 10" tall. The products can be prepared in commissary, and shipped while still sealed to local operations.
This process has proven to reduce kitchen labor and training, reduces store-site equipment requirements, holds product quality exceptionally well, improves kitchen safety, and reduces energy usage.
Why is Precooked, chilled product considered a superior rethermalizing process?
Rethermalizing is more energy efficient than steam or hot air, and the hot water surface provides more exact temperature control.
Hot water is 10 times more efficient than hot air!
Using water, delicate products can be heated to an exact temperature, without overcooking product on the exterior of the bag.
Unused pouches may be chilled very rapidly in ice water to store for later use, and pouches cost less than aluminum pans/cans while taking up less space.
Typical alternatives are bulk frozen in 12" x 20" x 2" pans, or bulk (fresh or frozen) in gallon to 2 gallon plastic casings.