Keating Of Chicago 18 BB Electric manual Bb Electric, Keating Saves Oil Costs In Three Ways

18 BB ELECTRIC

“Serving Those Who Serve The Very Best”®

￿21.4 kW input for cooking up to 120 lbs. of frozen french fries per hour

￿Instant Recovery® for high production

￿Stainless Steel cabinet

￿Polished Stainless Steel fryer vessel

￿Extra large Cold Zone

￿Saves on oil costs/cooks at lower temperatures

￿Melt cycle standard

INSTANT RECOVERY® FRYER

The 18 BB Fryer is ideal for multi-product use. The 18 BB allows you to cook up to 120 lbs. of frozen french fries or 150 lbs. of chicken per hour with an input of 21.4 kW rated at 240 volts.

KEATING SAVES OIL COSTS IN THREE WAYS

BETTER FRY POT DESIGN

LARGER COLD ZONE

INSTANT RECOVERY®

1.You shouldn't have to wait on the fryer. A properly designed fry pot ensures that the fryer has recovered its temperature before the end of the cooking cycle. Keating “INSTANT RECOVERY”® means continuous performance.

2.The Keating frying vessel is 27% Cold Zone, the food particles collected in the cold zone are unheated and therefore do not carbonize and contribute to premature shortening breakdown.

3.Keating’s INSTANT RECOVERY® feature means frying at lower temperatures (325° – 335°F) extending oil life while enhancing product quality.

Casters Optional

EASY TO CLEAN

Keating uses only 304 stainless steel in its frying vessel design and polishes each vessel. The smoother the surface, the less carbon build-up occurs, making cleaning easier. A full 1-1/4" front drain allows easy draining of oil.

SAFETY CONTROLS ENSURE SAFE AND

ACCURATE COOKING

The patented and precise thermostat controls cooking temperatures to ± 3°F. Hi-Limit control protects against the oil and fryer overheating.

Each fryer goes through a rigorous 100% test before shipping with every component carefully checked. The actual temperature test chart is included with each fryer.

SPECIAL ORDER OPTIONS

Keating gives you the widest range of options to ensure your fryer is exactly suited to your needs.

18 BB ELECTRIC