- Place of Origin: Guangdong, China (Mainland)
- Brand Name: PROKIT
- Model Number: PK-JG-9852
- Power Source: Gas
- Application: Hotel, Commercial Kitchen, Fast Food, Restaurant
- Function: Frying food
- Gas type: LPG or Natural Gas
- Capacity: 28L/tank
- Material: S.steel Chassis
- Power: 32kw
- Net Weight: 81 kg
- Dimension: 800x900x880
- Pilot fire: Included
- Thermostat gas valve: EUROSIT gas valve
Packaging & Delivery
|Packaging Details:||Wooden box|
|Delivery Detail:||30 days|
SpecificationsModulated industrial food gas fryer. S.steel contructed. EUROSIT thermostat gas valve applied. New elegant design.
Matter about Fryer
Fryers cook food by immersing it in hot fat. Frying temperatures range between 300 and 450 Fahrenheit (148.9 and 232.2 Celsius). Fryers can be purchased as freestanding, table-mounted modular, or drop-in models. If the freestanding fryer is selected, gas can be used as an energy source. If the modular or drop-in method for mounting the fryer is chosen, electricity is likely to be used because so few manufacturers offer gas-fired drop-in units. The design of the gas-operated fryer requires a greater amount of depth under the fat container, which must be enclosed in the floor-mounted cabinet.
Gas fryers are heated by a ring or straight “ribbon” burner located under the fat container or, in the newer high-capacity fryers, by a tube-fired system. Electric fryers are heated by the resistance heaters enclosed in metal and immersed in the fat around the outside edges. Electric fryers are easy to clean because the immersion heaters can be raised out of the fat and the container can be removed and scrubbed in the pot sink. Gas fryers usually have a “cold” zone at the bottom of the fat container where crumbs and burned food particles can accumulate. Both types of fryers are popular, and neither type is recommended as more desirable than the other.
All fryers represent a safety hazard because the fat is kept at a very high temperature and can easily catch fire. Fire codes require that a fire extinguishing nozzle capable of automatically extinguishing a flash fire be located over each fryer. Fire codes also require a disconnect device that will cut off the source of energy from the device in the event that a fire does occur.
Accessories that are available for fryers include:
l Automatic fryer basket lifters
l Solid-state controls with timers
l Self-contained automatic fat-filtering device
l Stainless –steel frying chambers and exterior panels
l Semiautomatic loading systems
Because of the extensive amount of grease that sills around fryers, sanitation is a major concern for the food facilities design consultant. Fryers that are portable or that are mounted in a modular bank and wall-hung are an excellent means of simplifying the sanitation problem. Both of these mounting methods permit frequent mopping under the fryer so that grease does not accumulate.
Pressure fryers seal the cooking cavity and introduce pressure. Pressurized frying results in a quicker cooking time. It takes more time, however, to load and seal products in a pressurized fryer than in a standard model.
Primary use in the food operation
Fryers are popular piece of equipment because the public demands foods that are cooked in hot fat to a golden brown appearance. French fries, breaded meats, batter-dipped meats and vegetables, and French toast are foods typically cooked in the deep-fat fryer or pressure fryer.