The company's HeatWave system is designed so freshly filtered and heated oil enters the pan in multiple, flowing curtains. Only enough oil is used to enrobe foods, transferring heat by dissipating the insulating layer of steam that inhibits heat transfer in submersion fryers, claims Heat and Control. "Although HeatWave uses less oil than other continuous fryers, it achieves the same level of cooking and colour development," the company claimed. The system is designed for nut meats and coated nut products. The HeatWave exposes foods to only clean, filtered oil. Foods are physically separated from unfiltered oil and fines by a divider plate. All of the oil used by the system then passes through a filter, and back into the pan. Continuous circulation of the oil keeps fines in suspension for more efficient removal, helping to keep cleaning costs to a minimum, the company claimed. Since there is no direct-heating elements or other obstructions in the pan that can accumulate fines cleaning costs are reduced further, the company claimed. Workers remove the fines at the infeed end of the fryer to cut down on oil degradation. Any fines occurring downstream are continuously removed by the returning oil flow and product conveyor that doubles as a full-width pan wiper. "This avoids prolonged exposure to overheated oil and fines that degrades the flavour, appearance and shelf-life of fried foods," Heat and Control stated.