Keating Of Chicago Fryer 14 TS Electric User Manual

14 TS ELECTRIC  
®
“Serving Those Who Serve The Very Best”  
23.2 KW input for cooking up to 72  
lbs. of frozen french fries per hour  
®
Instant Recovery for high  
production  
Stainless Steel cabinet  
Polished Stainless Steel drawn pot  
with seemless coved corners uses  
24% less oil  
Extra large Cold Zone  
Saves on oil/cooks at lower  
temperatures  
Casters Optional  
Indicating lights and timers  
Melt cycle standard  
EASY TO CLEAN  
The 14 TS Fryer is ideally suited for multi-product use.  
The 14 TS allows you to cook up to 72 lbs. of frozen  
french fries or 75 lbs. of chicken per hour with an input of  
23.2 kW rated at 240 volts.  
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 one inch front drain allows easy draining of oil.  
KEATING SAVES OIL COSTS IN THREE WAYS:  
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.  
BETTER FRY POT DESIGN  
LARGER COLD ZONE  
INSTANT RECOVERY®  
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.  
1. The seamless coved corners of the deep drawn frying  
vessel with built-in elements requires 24% less oil while  
giving the production of a 50 lb. fryer.  
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.  
SPECIAL ORDER OPTIONS  
Keating gives you the widest range of options to ensure  
your fryer is exactly suited to your needs.  
3. Keating’s INSTANT RECOVERY® feature means  
frying at lower temperatures (325° – 335°F) extending  
oil life while enhancing product quality.  
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