| 摘要 |
A method and apparatus for heating a liquid, such as cooking oil for a fryer. A heat transfer fluid, such as an oil, is heated, such as by a gas-fired burner, at a location remote from the liquid to be heated, and passed by the liquid in a heat exchange relationship, so as to more accurately control the transfer of heat into the liquid to be heated. The invention also includes an advantageous combination pivot and valve mechanism for controlling the flow of heat transfer liquid through the liquid to be heated.
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