An Oil Cooler Module from Heat and Control can cut up to an hour off the wait between production and sanitation for most fryers. Before a fryer can be cleaned, its oil should be cooled to 250°F (121°C) or less before it can be safely drained without causing ‘thermal shock’ damage to the fryer. The module reduces cooling time to less than 30 minutes, allowing production to continue for an extra hour or longer.

 

Heat and Control Inc. (800) 227-5980 or visit www.heatandcontrol.com     

Oil Cooler Module