• Large Capacity Loads
• 40% to 60% Savings with Gas Units
• Large Cold Zone - Sediment Capture
• Melt Cycle standard
• Automatic Vat Protection standard
• Computer Control options
• Safe and Easy Filtration options
• Total Stainless Steel Construction standard
• Large Drain Apron standard
• Heavy Duty Casters standard
• Optional Batter Cart

Energy Input Rate

• Gas (PAR2)   75 lb. - 65,000 BTU's/hr
• Gas (PAR2) 125 lb. - 75,000 BTU's/hr
  
  
• Electric   75 lb. - 20 KW
• Electric 125 lb. - 20 KW

High Production
     95 pounds of chicken per vat, per hour

Large cooking area
    20" by 20" surface cooking area
    6 inch deep cooking zone
    Plenty of Swim Room for large loads

NORTHWEST
RESTAURANT EXPO
Washington State
Convention Center
800 Convention Place
Seattle, WA 98101
April 18-19, 2010


Our goal is to provide you with a solution to managing your unique frying and shortening  needs.   

Our customers profit from our  years of experience in Fryer and Shortening Management as well as General Restaurant
Equipment and Operations.

Let us help design a frying and shortening management system that will meet your needs of perfectly fried product every time.