Curtains of oil provide a cleaner frying of product than submersion systems, says Heat and Control about its new HeatWave fryer, released this week.
The company's HeatWave system is designed so freshly filtered and heated oil enters the pan in multiple, flowing curtains.
Only enough oil is used to enrobe foods, transferring heat by dissipating the insulating layer of steam that inhibits heat transfer in submersion fryers, claims Heat and Control.
"Although HeatWave uses less oil than other continuous fryers, it achieves the same level of cooking and colour development,"the company claimed.
The company's HeatWave system is designed so freshly filtered and heated oil enters the pan in multiple, flowing curtains.
Only enough oil is used to enrobe foods, transferring heat by dissipating the insulating layer of steam that inhibits heat transfer in submersion fryers, claims Heat and Control.
"Although HeatWave uses less oil than other continuous fryers, it achieves the same level of cooking and colour development,"the company claimed.
