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	<title>Restaurant Equipment &#187; tube-type fryer</title>
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		<title>To coldzone or not to coldzone, that is the fryer question</title>
		<link>http://www.truerestaurantequipment.com/to-coldzone-or-not-to-coldzone-that-is-the-fryer-question/</link>
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		<pubDate>Sun, 29 Jan 2012 22:56:41 +0000</pubDate>
		<dc:creator>True-Restaurant-Equipment</dc:creator>
				<category><![CDATA[Deep Fryer]]></category>
		<category><![CDATA[Restaurant Equipment]]></category>
		<category><![CDATA[Restaurant Management]]></category>
		<category><![CDATA[coldzone]]></category>
		<category><![CDATA[flat-bottom fryer]]></category>
		<category><![CDATA[open-pot fyer]]></category>
		<category><![CDATA[tube-type fryer]]></category>

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		<description><![CDATA[Starting off with the correct deep fryer for your restaurants application is the first step in ensuring that your fried foods deliver the high quality taste that customers demand and meet the health requirements that federal and watchdog agencies are pushing for. Finding out which deep fryer will work best for your restaurant will not [...]]]></description>
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