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FRYERS |
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© 2006 Pitco Frialator, Inc.
P.O. Box 501
Concord, NH 03302-0501
(603) 225-6684
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Debris free Frying-Zone adds to product quality and extends oil life. Heat rises into the Frying-Zone, not down into the Cool-Zone. Debris falls into the Cool-Zone to be flushed out when the fryer oil is filtered. Cool-Zone keeps 20% of the oil below 200F, keeping the debris from carbonizing. Carbonized product speeds the breakdown of oil. |
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What's a Cool-Zone? The Cool-Zone is a critical part of extending the life of the shortening. By allowing the crumbs and debris to fall to the bottom of the pot, they don't carbonize, and don't accelerate oil breakdown. The Solstice gas fryers keep 20% of the oil below 200F. Other open pot fryers lose their "cool-zone" with in two hours of start up. Myth #1: Tube-Type Fryers Are Hard To Clean! False. The Solstice fryers transfer heat more evenly along the tube surfaces, avoiding hot spots and carbon build up. Less carbon, less clean up. Solstice fryers also have 80% more heat transfer surface area than other open-pot fryers. The greater the heating surface area, the gentler the oil is heated. An added benefit of tube-type fryers, is that they don't require insulation like other open-pot fryers, because the oil is heated from the inside out. |
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A few of our Cool-Zone fryers: |
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