True Cold Zone -
27% of the frying vessel in our 14" model is cold zone,
the largest of any competitive fryer. Crumbs and food
particles collect without scorching and causing
carbonation or blackening of the fat).
Polished Heat Transfer Tubes -
large, highly polished heat transfer tubes contain our patented wing turbulators. The turbulator forces the
heat against the surface of the tube to instantly heat
the fat. As food is added and cooks, the temperature
is recovered quickly before the end of the cooking
Stainless Steel -
metals such as steel, iron, aluminum, copper and brass adversely react with fat and increase the speed of fat
breakdown. All Keating fryer vessels and heating
elements are made of highly polished stainless steel.
Fat begins to break down from the effects of
temperature at 300°F. For every 10°C or (18°F) that
you increase the temperature, you double the rate
of the fat breakdown. Frying at lower temperatures
will certainly prolong the life of the fat.
Keating Instant Recovery® -
the set temperature is instantly recovered back into
the cooking zone due to the large surface area of the
heat transfer tubes, which quickly heat the fat.