Food Engineering

Thermal fluid-heated fryer

March 1, 2009





Employing a U-tube heat exchanger that uniformly heats cooking oil throughout the fryer, Heat and Control’s MasterTherm thermal fluid-heated fryer can be used with coated and uncoated poultry, meat, vegetables and other prepared food products. Uniform heating eliminates oil currents that force product to one side of the fryer. Featuring an adjustable feed conveyor to handle breaded or non-coated product, or to drop batter-coated products into the oil, the exchanger is available in lengths from 10 to 32 ft., and with multiple temperature zones, a variety of product conveyors, stack heat recovery and continuous fines removal systems.

Heat and Control, Inc.; 800-227-5980;
www.heatandcontrol.com