Deep fat fryer
The Heko deep fat fryers are innovative appliances for frying food. They are distinguished by their high energy savings and very-high quality materials which, when combined with electronic technology, make these appliances unique.
Technology and materials
Heko deep fat fryers are made entirely from stainless steel. The tub is 1.5 mm thick and has not been pressed but handmade in order to ensure that all surfaces have the same thickness. Thanks to the construction materials and the innovative heating technology, Heko fryers ensure that the tub temperature is stable and consistent, which in turn optimally cooks the product.
The Heko fryer is equipped with multiple advanced electronic systems for controlling the power and the heat distribution necessary for cooking, which greatly affects the overall energy savings. The HS (Heated Storage) system and the MCH (Moving Connective Heat) system are the result of research and technical tests designed to maximally optimise the electrical consumption without affecting the production capacity and the final quality of the product to be cooked.
The heating element
The Heko deep fat fryer's heating element is undoubtedly the focus of the appliance's whole operating system. The heating element's alloy type and its elements allow the appliance to heat up extremely quickly and the temperature to be controlled. This has been designed to ensure both that the heating element is working correctly and the final quality of the oil, and in turn the quality of the product being cooked.
Intelligent filtering system
With the ECOFRY automated filtration system, the oil used to fry is always clean which ensures a very-high quality cooking. Filtering also reduces unpleasant smells, making the cooking environment more pleasant and healthier. Filtering is a completely automated process, so no technical knowledge is required. Simply wash them in the dishwasher as you would wash filters. ECOFRY is a valuable tool for preventing energy and oil waste whilst simultaneously, increasing productivity and the frying quality.