Heat and Control’s new MasterTherm Kettle Fryer (MTKF) can produce 500 lb of almost any style of batch fried potato chips per hour with consistency. A thermal-fluid heat exchanger immersed in the oil gently and uniformly heats the cooking oil, and generous spacing between the heating tubes facilitates cleaning and eliminates areas where fines accumulate. Tubes expand independently, reducing damage caused by thermal stress, and are electro-polished to simplify cleaning. A full-length hood covers the kettle for safety and retains heat for energy efficiency. Also, steam blanketing the oil purges oxygen to prolong oil life, and exhaust volume is far less than fryers using area hoods.
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