Before a fryer can be cleaned, its oil should be cooled to at least 250°F (121°C) so it can be safely drained without causing “thermal shock” damage to the fryer. This delay typically lasts 1½ to 2 hours. Heat and Control’s Oil Cooler Module cuts cooling time to 30 minutes or less, allowing production to continue for at least an extra hour. Quickly cooling cooking oil also reduces the damaging oxidation effects to prolong oil quality. The module can be installed on most existing fryer systems.
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