FIELD: public catering equipment. SUBSTANCE: shashlyck fryer has casing, heater formed as module with heating members arranged at 2-4 levels, each in its own vertical plane in central part of frying chamber. Frying chamber has readily detachable lower baffle-type tray, two side baffle-type doors provided with heat-insulated handle, latch for retaining doors in closed position, lock for removing side doors from washing device upon completion of working cycle, and rigidly fastened baffles. Thermal radiation module is fixed on baffles and meat pins may be secured to baffles in predetermined position by manual rotation of pins. Meat pins are positioned at both sides of heater in two, four and five levels, each in its own vertical plane in isothermal zone. Catalytic or electric cylindrical members may be used as heater. EFFECT: increased efficiency, simplified construction and enhanced reliability in operation. 3 cl, 3 dwg
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Authors
Dates
1999-06-10—Published
1997-01-14—Filed