Catering Equipment

The MJ140 has a minimum 15 litre and maximum 20 litre oil capacity. The frying area is 305mm x 381mm. This 107.6mj model is specifically designed for all–purpose frying. The exclusive 1° action thermostat anticipates rapid rate of temperature rise, reducing temperature overshoot, extending shortening life and producing a more uniformly cooked product. Centerline thermostat mounting permits quick sensing (7–10 seconds) of cold food placed in either basket. Unique Master Jet burners have no burner tube radiants to burn out. No burner cleaning or air shutter adjustment is required. The open stainless steel frypot has a large heat transfer area to fry more product per load. The open-pot design has no hard-to-clean tubes.

The MJ150 has a minimum 20 litres and maximum 25 litres shortening capacity. Specifically designed for high-volume frying. The frying area is 356mm x 381mm at shortening level. This 110mj model is specifically designed for high-volume frying and produces 36kg of French fries per hour frozen to done. The exclusive 1° action thermostat anticipates rapid rate of temperature rise, reducing temperature overshoot, extending shortening life and producing a more uniformly-cooked product. Centerline thermostat mounting permits quick sensing (7–10 seconds) of cold food placed in either basket. Master Jet burner has no burner tube radiants to burn out. No burner cleaning or air shutter adjustment is required. The open stainless steel frypot has a large heat transfer area to fry more product per load. The open-pot design has no hard-to-clean tubes. Every inch of the frypot and cold zone can be cleaned and wiped down by hand.

The MJ1CF has a minimum 30 litres and maximum 40 litres shortening capacity. The frying area is 457mm x 483mm. Specifically designed for high production of chicken, fish and other breaded products This 158.3mj model is specifically designed for high production of chicken, fish and other breaded products. The exclusive 1° action thermostat anticipates rapid rate of temperature rise, reducing temperature overshoot, extending shortening life and producing a more uniformly-cooked product. Centerline thermostat mounting permits quick sensing of cold food placed in either basket.