Pressure Fryer, Gas, solid state ignition, 43lb. fat cap., 12.5 lb. food cap., 12 psi o.p., safety valve @ 14.5 psi, s/s construction, s/s rectangular fry pot, aluminum lid, built-in filter, 120v/60/1, 1150w, 10A, NEMA 5-15P, 80,000 BTU/hr
Sale Price $8995
How it works:
1. Thermostat-controlled heating
elements (A) are located around the
perimeter of the fry pot, above the
bottom level.
2. Fresh or frozen food is placed in
fry basket and lowered into preheated
shortening. Fryer lid is closed and
latched (B), and spindle is locked
down (C), forming a secure, airtight
seal.
3. A small amount of moisture from
food is released immediately, building
pressure in closed steam zone (D) to
12 psi.
4. A pressurized cooking environment
(E) prevents further moisture
from being released, sealing in food’s
natural juices and locking shortening
out. Pressure increases turbulence at
lower temperatures for faster, energy
efficient cooking.
5. Rectangular fry pot (F) promotes
random turbulence and tumbling
action, resulting in more even
cooking.
6. “Cold” zone (G) below heating
source allows cracklings to accumulate
without scorching.
7. When filtration cycle is activated,
used shortening drains through a
disposable filter envelope in the
built-in filtration system (H).
Switch-activated pump returns hot
filtered shortening to fry pot for
immediate use
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