Immerso-Cook Cooking/Frying Systems

Examples of Application

• Value-added products include breaded meat and poultry foods, breaded vegetables, breaded fish and seafood, fruit pies, meatballs, egg rolls, spring rolls, taquitos and chimicangas.
• Snack products such as potato chips, tortilla chips, carrot chips, extruded snacks, pork rinds, cracklins, nuts and any other product cooked in oil.

Features and Benefits

• High heat transfer with fuel-efficent burner and tube assembly provides higher efficiencies (up to 85%) compared to other types of systems that use multiple tube and low efficiency burners.
• Less oil requirement offers rapid oil turnover rate resulting in improved and uniform product quality.
• The small diameter tube and open design of the single tube unit provides better access for sanitation and allows particles to be easily removed with the continuous oil circulation and filter systems.
• Design is well suited for USDA applications where ease of inspection and sanitation are required.
• Operator friendly, the variable settings for dwell time and temperature are easily adjusted.
• Heavy-duty construction ensures years of demanding use in the most difficult of processing plants.

To view a brochure online, click here.

To view technical sheet online, click here.