CAJUN FRYER

The Cajun Fryer: The success of the Cajun Fryer is the design of the Burner/Flue.  The burner is positioned 6" above the bottom of the 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, fry after fry.

Features:                                                                                                                                                                    *Versatile, high performance, low maintenance gas fryers that are unsurpassed in quality.                                 *Single-basket units are table-top 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 separated from stand to use as a table-top or tailgate model.                                                                                     *3 basket fryer, 8.5 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 every time.                                                                                                     *Plastic coated handles that stay cool to the touch.

The Design:                                                                                                                                                                      Estimated 70% reduction in oil use.  We recommend changing cooking oil after 25-30 normal cookouts and strain oil every 5 cookouts.  Double oil life expectancy and revolutionary design, which results in fewer oil changes and you can recoup your investment within a short time.

Guarantee:                                                                                                                                 The oil stays clean and the foods 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 any type of food without heating the oil in the VEE. The meal and settlement from the 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.

How Many People Can Units Serve Per Hour:                                                                                          Single basket fryer                                                                                      =                   12 - 15 people per hour        Regular 2 basket fryer - 4 gallon capacity                                              =                   25 - 30 people per hour             Super 2 basket fryer - 6 gallon capacity                                                  =                   35 - 40 people per hour                  3 basket fryer - 8.5 gallon capacity                                                           =                   55 - 65 people per hour           Commercial Jimmy - 2 basket fryer - 12 gallon capacity                     =                         100 people per hour