00:00It's actually the orange, hybrid, a fiber minuscule in the water, and we have to, I don't want to do
00:0940-degree charts, to jump to that, to the ESP, and then the ESP, in the world, how many?
00:23It's actually a low-temperature liquid fryer, and it can be automated, so it's a continuous process, which allows some
00:32nice, so it's actually a low-temperature liquid fryer, without sliding pressure.
00:42Yes, yes, yes.
00:43You see how I'm measuring that there?
00:46Uh, here.
00:48In the beginning of the beginning.
