Used for preparing soups, sauces and mashed potatoes, Terlet bottom-driven cook/cool vessels have a motor placed below the product that eliminates the risk of oil or grease contamination. No bridge across the top is necessary, eliminating shadow areas inside the vessels. The vessels feature a high-pressure bottom for sautéing ingredients and a split-level jacket for different batch sizes. Stationary and tiltable versions are available.
Terlet Process Equipment; 856-241-9970; www.terletusa.com
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