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Funnel Cake Fryer
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Though millions of fair-goers across America enjoy a delicious funnel cake every year, few of them have likely ever given thought to the equipment that cooks their doughy treat. Because funnel cakes and other products with heavy batters spend part of their cooking time submerged in the cooking oil, a fryer had to be designed without an element in the vat so they wouldn’t get burnt. That also avoids giving bits of batter and crumbs that frequently fall of battered foods places to get stuck where they might carbonize and ruin the flavor of the food. These units are great not just for funnel cakes, but also for doughnuts, tempura, and battered fish.
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