An Oil Cooler Module from Heat and Control Inc. can cut up to an hour off the wait between production and sanitation for most any fryer. Before a fryer can be cleaned, its oil should be cooled to 250°F (121℃) or less before it can be safely drained without causing 'thermal shock' damage to the fryer. This delay typically lasts 90 minutes to two hours. The Oil Cooler Module reduces cooling time to under 30 minutes, thereby allowing production to continue for an extra hour or longer. Quickly cooling cooking oil also reduces the damaging effects of oxidation to prolong oil quality.
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机译：Heat and Control Inc.的机油冷却器模块可以缩短大多数油炸锅在生产和卫生之间的等待时间，最多可减少一个小时。在清洁炸炉之前，应先将其油冷却至250°F（121℃）或更低，然后才能安全地排出油，而不会造成炸炉的“热冲击”损坏。这种延迟通常持续90分钟到两个小时。油冷却器模块将冷却时间减少到30分钟以下，从而使生产持续额外的一小时或更长时间。快速冷却的食用油还减少了氧化的破坏作用，从而延长了油的质量。
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