Cool Oil for Hot Profit

How much profit would one more hour of production give you?

An Oil Cooler Module from Heat and Control, Inc. provides the answer by cutting up to an hour off the wait between production and sanitation for most any fryer.

Before a fryer can be cleaned, its oil should be cooled to 250°F (121°C) or less before it can be safely drained without causing ‘thermal shock’ damage to the fryer.  This delay typically lasts 1½ to 2 hours.  The Oil Cooler Module reduces cooling time to under 30 minutes, thereby allowing production to continue for an extra hour or longer.  Quickly cooling cooking oil also reduces the damaging effects of oxidation to prolong oil quality.

The Oil Cooler Module saves floor space and can be installed on most existing fryer systems.  Built to USDA sanitary guidelines, the module includes a cooler, pumps, valves, piping and controls pre-plumbed, wired, and mounted on a stainless steel drip pan skid ready for operation.
 

(Click to enlarge)

Heat and Control Oil Cooler Module