Designed for the par-fried process of lightly breaded food products, the Cambridge SLATrak Teflon-slatted, non-stick surface conveyor belt is intended for chicken fingers and nuggets, panko and tempura-battered seafood, onion rings and other vegetables.
The Glass WOK bowl-shaped cooking vessel features a 400L volume and 11.84-sq.-ft. available heating surface for frying, cooking, warming, stewing, searing, steaming, poaching, boiling, braising, blanching, mixing and cooling.
FOODesign immerso-cook 16 direct-fired fryers have a belt feed system that can be customized for a range of foods including chips, snacks, prepared foods, meat, poultry, seafood and battered and breaded products.
Built for a variety of food products including chips, tacos and chimichangas, the FOODesign batch frying system has fuel-efficient combustion systems that ensure heat transfer without degradation of the cooking medium.
Used for frying coated and uncoated poultry, meat, seafood, vegetables and other prepared foods and snack products, the Heat and Control MasterTherm thermal fluid-heated fryer has a U-tube heat exchanger that heats cooking oil throughout the unit.
Capable of producing 500 finished lb./hr. of batch fried potato chips of almost any style, the Heat and Control MasterTherm kettle fryer provides cooking oil that is heated uniformly throughout the unit by a thermal fluid heat exchanger immersed in the oil.