THE COLLECTRAMATIC FRYER IS DESIGNED AS BOTH A PRESSURE FRYER AS WELL AS IN AN OPEN FRYER DESIGN. THE HIGH EFFICIENCY FRYER PRODUCES MORE PRODUCT PER SQUARE FOOT OF FLOOR SPACE THAN ANY OTHER PRESSURE FRYER ON THE MARKET. THE FRYER IS A WORKHORSE AND CAN COOK UP TO 120 GOLDEN BROWN PRESSURE FRIED CHICKENS WITHOUT FILTRATION.

STANDARD TO ALL COLLECTRAMATIC FRYERS IS A MICROPROCESSOR CONTROL, WHICH NEVER REQUIRES CALIBRATION FOR ACCURACY. WITHIN ANY OF THE 8 CHANNELS, UP TO 6 TEMPERATURES AND MULTIPLE TIME SETTINGS CAN BE PROGRAMMED PER COOK CYCLE.

THE CYLINDRICAL COOKING POT OF THE COLLECTRAMATIC FRYER IS CONSTRUCTED TO LAST FOR MANY YEARS OF USE. EACH FRYER IS BUILT WITH HIGH GRADE STAINLESS STEEL AND USES LESS THAN THREE MOVING PARTS.

ALL COLLECTRAMATIC FRYERS ARE BUILT TO COMPLY WITH APPLICABLE STANDARDS FOR MANUFACTURERS. INCLUDED ARE UL, C-UL SANITATION, DEMKO, CE, AND MEA.



LLOYD-EWING, LLOYD & COMPANY
  

High Tech Frying Systems



THE COLLECTRAMATIC PRESSURE FRYER IS THE MOST TECHNOLOGICALLY ADVANCED MICROPROCESSOR CONTROLLED FRYER ON THE MARKET TODAY, WITH THE DEEPEST COLD ZONE FOR EXTENDED ALL-DAY PRESSURE FRYING WITHOUT FILTRATION. THE DEEP COLD ZONE EXTENDS SHORTENING LIFE AND REDUCES LABOR WITH NO INTERMITTENT DAY-TIME FILTRATION.

THE FRYING PROCESS USES A PATENTED CLAMSHELL BASKET WHERE ALL PRODUCT IS FULLY EMERGED IN THE COOKING OIL FOR IMPROVED LABOR EFFICIENCIES WITH MINIMAL PRODUCT HANDLING AND EVEN COOKING.


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