The Light Fry is an oven that prepares Foods such as French Fries using steam and hot air instead of fryer oil.
The Light Fry gives restaurants and small establishments that can't or don't want to fry, the opportunity to offer their customers delicious foods such as Fries, Onion rings, Chicken Nuggets and more! This is due to the Light Fry cooking with no oil, just Hot Air and Steam which does not need ventilation and saves on cleaning due to its self-cleaning mode.
Plus, it is easy to operate once it has been set up and requires little training to operate due its automation.
BENEFITS OF LIGHTFRY VERSUS DEEP FRYER
MARKETING BENEFITS
margins. Many dining establishments that have chosen not to buy a deep fat fryer for various reasons, can use Light fry instead.
ECONOMIC BENEFITS
perhaps, sprinklers.
OTHER BENEFITS
a little less frying oil. • Easy to maintain. • Emptying of food prepared in Light fry is semi-automatic. • No use of oil is beneficial for the environment.
So how does it work?
The preparation takes place in two phases. First, a steam phase that thoroughly cooks the product. That is followed by a crisping phase, in which a stream of hot, dry air gives our french fries a crispy surface. It all takes place in a rotating drum in a sealed space, so only minimal supervision is required. No need for you to waste electricity to keep the frying oil hot. There is also a special 45-second program for reheating preprocessed french fries.
TECHNICAL DATA
Dimensions:
W: 693 x H: 695 (incl. chimney 711 mm) x D: 645 mm (incl. handles 690 mm)
Net weight: 100 kg
Electrical connection: 3x400V + N, 50–60 Hz, 16 kW
Drain connection: 1" Fresh water connection: 3/4"
Exhaust air: Extraction hood or canopy. Kitchen extract duct Class 2A.
Capacity: 16 kg French fries/hour. 1 serving – 2 kg/cycle. E.g. 600 g french fries in 4 minutes and 20 seconds.
Material: Oven space and cover in stainless steel.
