The success of the Cajun Fryer is the design of the Burner/Fire. The burner is positioned 6" above the bottom of the oil reservoir and is at a 45 degree angle. This prevents the food batter from collecting on the burner and allows it to fall to the bottom. Since heat rises, the bottom never gets hot enough to burn or scorch the batter. This keeps the oil clean, cooking after cooking.
Features:
- Versitile, High performance, low maintenance gas fryer that are unsurpassed in quality.
- Single-basket units are table-to models only.
- 2 basket 4-gallon, 2 basket 6-gallon fryers come with a stand(caddy) which is included in the price and can be seperated from stand to use as a table-top or tailgate model.
- 3 basket fryer 8-1/2 gallon model is welded to the stand.
- Baskets have a nickel plated finish and are long lasting rugged construction. Each basket has evenly distributed wire mesh for perfect frying everytime.
- Plastic coated handles that stay cool to the touch.
- Custom size fryers are available.
The Design:
Estimated 70% reduction in oil use. We recommend changing cooking oil after 25-30 normal cookings and strain oil every 5 cookings. Double oil life expectancy and revolutionary design, which result is fewer oil changes and you recoup your investment within a short time.
Guaranteed:
The oil stays clean and food always taste good, never scorched! Fire burns inside the tubes to heat the oil, since heat rises, the cooking chamber is able to reach temperatures sufficient enough to fry and type of food without heating the oil in the VEE. The meal and sediments from food and batter collects in the VEE below the burner tubes-the coolest area on the fryer.
The temperature in the VEE never exceeds 120 degrees fahrenheit even though the cooking chamber maintains 350 degrees for an hour.
