Fryer cuts down on oil use

By Ahmed ElAmin

- Last updated on GMT

Related tags: Temperature, Heat, Heat transfer, Fryer

A new fryer requires less oil to get the job done, saving costs for
processors, its manufacturer claims.

Heat and Control claims that its Indirect-Heated Fryer uses precise temperature control and low oil volume to deliver consistent product quality and low operating costs.

The Indirect-Heated Fryer can be used for products such as nuggets, bone-in chicken, patties, tempura shrimp, breast fillets, meat balls, egg rolls and coated vegetables.

"Production capacity and product heat load exactly match any requirements,"​ the company stated in a press release. "The fryer and heat exchanger are sized individually eliminating the need to buy a bigger fryer than necessary to suit heat load needs."

The machine uses 25 per cent to 40 per cent less oil than comparable direct heated systems, the company stated. It operates without the traditional heat transfer fins immersed in the pan, allowing it to use only enough oil to cover the product. Less oil promotes faster turnover and maximises product shelf life, the company stated.

Responsive indirect heating keeps the frying temperature within one degree Celsius of the set point for most processes, the company claimed.

"Product quality is consistent because load changes do not produce oil temperature lag or overshoot problems,"​ Heat and Control stated.

The design allows all of the fryer system oil volume to circulate through a filter on average of once a minute. This full-flow oil circulation makes the removal of fines easier, cutting down on oil degradation.

A series of oil inlets eliminates localised high velocity oil flow. Oil velocity matches product velocity to maintain the product's flow through the machine and to maintain the coating. Oil flow and temperature are uniform across the full width of the fryer pan.

Multiple oil inlets and outlets allows processors to set different temperature zones along the length of the fryer pan for a consistently uniform product.

The user can select the continuous filter system designed for their products. External heat exchangers are available for natural gas, fuel oil, steam or thermal fluid.

Modular fryer support systems are available including all filtering, heating, storage and transfer equipment pre-piped and wired to single-point electrical connections.

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