Crisp move for frying
01 January 2000
Crisper, lighter frying and lower energy usage are key benefits of convection frying demonstrated by Frialator International at Hotelympia 2000 with the new TurboFry 2000.
The oil is forced around the food during cooking, which results in less of it being absorbed, while continuous filtration keeps it clean.
More profitable pizza is the message behind the new fully programmable Blodgett Conveyor MT3240 oven, averaging 90 x 12-inch pizzas per hour.
Frialator International
