The Florigo conti-pro PC 3 continuous potato chip fryer has an oil inlet section that changes the fluid dynamics within the kettle to produce a streamlined laminar flow over the full width and length of the fryer pan.
The Florigo 25 t/h French fryer incorporates 6 zones equally divided over the length of the fryer; each zone has a controlled oil inlet and outlet for oil flow throughout the fryer kettle.
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.
The JBT reduced-emission Stein TFF-V THERMoFIN fryer has a hygienic, open-frame structure; an integrated exhaust scrubber reduces oil mist and particulate matter in the fryer exhaust.
The PPM star wheel pellet fryer is available in 3 sizes, with outputs from 220 to 1,200 lbs./hr.; the smallest model contains 23 gal. for a capacity up to 330 lbs./hr.
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.
