Deep-fried designs

Article Abstract:

Open pot fryers and pressure fryers are two most common types of deep fryers. The first type consists of an open vessel with a fat capacity between 15 to 200 lb. Most foodservice operators use a 35-lb kettle capacity since it provides the best value for majority of uses. On the other hand, pressure fryers are made up of a vessel fitted with a heavy gasketed lid and pressure valve. This type reduces cooking time and moisture loss since vaporized food moisture is kept within the vessel.

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Fast forward

Article Abstract:

Details of the various technologically advanced kitchen equipments and devices are furnished. These kitchen equipments and devices are developed to increase energy efficiency, facilitate quicker and safer operations. They are also better for food preservation.

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Whir it up

Article Abstract:

The details of different types of blenders and processors, which are used for mixing, emulsifying and chopping, are discussed.

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