Products

Revolpan RFT(IH)

Continuous fryer, homemade taste without scorching!

Reokneader KH
RFT-100

Features

1.Reproduce the authentic fried taste of hot plate cooking

●Heat is well applied to the ingredients and this raises the product temperature in a short time. Also, as no steam is generated in the drum, the finished food has great fried texture.

●With IH (electromagnetic induction heating) coil, an operator can freely control the heating temperature, which in turn allows for better frying control. Using the kettle temperature sensor to monitor the frying temperature by numerical value enables an operator to maintain the optimal frying temperature.

●Frying time can be adjusted by changing the drum's tilt angle /the scraping blade's rotation speed. Capable of reproducing the perfect fried taste for various products.

●Rotation speed of the scraping blades and the drum can be independently adjusted according to the product.

 

2.Perfect frying without mashing rice or cutting up noodles

●Lowering the drop distance enables a frying method (for fried rice, fried noodle, etc.) that is better at keeping food intact.

3.Create a cooler working environment

●IH is much more efficient at heating ingregients and radiates less waste heat compared to gas models, which means that the air-conditioning at the working environment require less effort to cool the space. Furthermorem, there is no generation of CO2.

4.Easy to disassemble and clean

●Blade arm/shaft in the drum can be easily detached for cleaning/maintenance (the drum can be made completely empty).

●To detach from the drum, the blade arm only requires 1 tool while the split type shaft requires a dedicated tool.

Use

Fried rice, Stir fried noodle, Rice vermicelli, Spaghetti, Various fried dishes, Various roasts, etc.

Specifications

Other dimensions are available on request. Other specifications than specified above are also available.
Above specifications may be revised for the technical improvement without prior notice.
This product is made in Japan.

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