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"In today's work environment companies make many promises. A great deal of promises are made, but most have a difficult time keeping those promises. Heat and Control is not one of those companies. ...It is quite refreshing to know that you will get what was promised, when it was promised. That is how I run my business, and what I expect from the people who supply me. Delivered as promised, no surprises, you cannot ask for more!"
—Philip Gusmano,
Vice-President, Better Made Snack Foods, Inc.
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Frequently Asked Question


Question:

The oil temperature in our current fryer is very hard to control, it changes from being too cold to too hot. Can Heat and Control fryer systems do a better job at controlling oil temperature?

Answer:

Oil temperature is critical in frying situation not only for ensuring a satisfactory product but also for ensuring frying oil integrity. Frying oil that is too cold can deliver an undeveloped product, or an oily product or worse an undercooked product.

While frying oil that is too hot can over develop the products coating, char its exterior, darken it to an unacceptable level or it may dry the product out too much so it is inedible.

As well, oil temperature that is too hot can seriously damage the oil and could even allow the oil to pass its temperature where smoke is generated from the oil.

Heat and Control Frying systems are designed for each customer to ensure that the oil temperature remains at the desired set point and aligned to specific production requirements. This temperature will remain the same all through production thereby giving a consistent product suited to the customerís consumer whilst also maximising the life of the frying oil.


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