Fryer

 Type

Comparisons:

It, however, assures return on investment in 4 months.

The equipment price is a little bit more expensive compared to electric fryers;

Financials:

oil thus doubling the total calorie of the frying oil.  This mechanism helps drastically reduce the cooking temperature shortening the cooking time by about 50%.

and trans fats.  O-TER Fryer provides hot oil vapors of 0.1% by weight of cooking

the foods are likely to get smoked or burned, and generate carcinogenic substances

smoke point of cooking oil, for about 15 minutes to make the food crispy.  Then

The conventional fryers cook chicken and most other frying foods at 180, near

Mechanism:

It assures high productivity;

temperature, water level, and time;

Its built-in platinum microprocessor automatically senses and controls

Its installation takes up a very small space;

It keeps the frying oil fresh fairly longer than normal;

Its oil receptacle exterior is thermal insulated thus saving energy;

It reduces cooking time from 13 ~ 15 minutes down to 7 ~ 8 minutes;

It makes the fried chicken crust stay crispy and the core soft;

It is easy to detach the heater and the vapor by-pass and very easy to clean;

Impurities like trans fat and cholesterol continuously drop by gravity and are easily separated and removed from oil;

It keeps chicken from getting excessively soaked with oil;

It prevents chicken crust from getting overly fried or burned;

It guarantees uniform frying thus keeping spices, flavor and nutrients alive;

Advantages:

conventional fryers (180, 356).

(593 Cal/gr) oil vapor to fry chicken at a lower temperature (150, 302) than

water reservoir to the cooking oil receptacle thus generating very highly calorific

sub-consultants.  It is designed to continuously supply water bubbles from the

O-TER FRYER is a brainchild of 2 years R&D of Nexcon World and its 10 affiliate

Concept:

New innovative technology and new concept for Frying

                                                          O-TER FRYER