Fryer
Capacity Lbs. |
Fryer
Capacity Kg. |
CCs
of OilFlex |
Portion
Size (32 cc scoops, provided)
or fraction of: |
| 6.60 |
3.00 |
4.22 |
0.13 |
| 17.60 |
8.00 |
11.26 |
0.35 |
| 22.00 |
10.00 |
14.08 |
0.44 |
| 35.00 |
16.00 |
22.40 |
0.70 |
| 50.00 |
23.00 |
32.00 |
1.00 |
| 75.00 |
35.00 |
48.00 |
1.40 |
| 90.00 |
40.00 |
57.60 |
1.60 |
| 110.00 |
50.00 |
70.40 |
2.10 |
| 132.00 |
60.00 |
84.48 |
2.40 |
| 154.00 |
70.00 |
98.56 |
3.00 |
| 176.00 |
80.00 |
112.64 |
3.25 |
| 198.00 |
90.00 |
126.72 |
3.50 |
| 220.00 |
100.00 |
140.80 |
4.00 |
|
Note:
1. The RED BOLD 35
and 50 lb. sizes are typical in the United States National Chain
Restaurants.
2. The GREEN BOLD
75 and 90 lb. sizes are typical in the United States National Chain
Restaurants, specializing in chicken.
|
For fryers larger
than 200 lbs. please use two 32cc portion scoopes per 100 lbs. of
oil.
Please note: Many frying systems larger than 300 lbs. are typically
found in industrial applications. Many of these systems employ various
automated filtering systems, such as belt or ribbon filters that continuously
filter the oil. Such systems should be addressed on an individual
basis. Another point that is noteworthy is that, as we get into the
Very Large Frying Systems (VLFS), more than 2000 gallons, there seems
to be a marginal decrease of amount of OilFlex necessary per lb. or
gallon of oil. |
|
