Breaded food fryer reduces oil use claims manufacturer

Heat and Control said its Breaded Products Fryer is designed to heat the oil outside of the pan. Instead of crowding the heating elements into the fryer pan, oil is heated by an external heat exchanger and continuously circulated through the fryer and filter. Significantly less oil is used as the Bread Control Fryer needs only enough to cover the foods, the company claimed. The system results in a reduction of oil volume by 25 per cent to 40 per cent compared to competing products, the company claimed. "This means that there is faster oil turnover and longer product shelf life,"​ the company stated. The system reduces costs, while delivering high output and consistent temperature control, the company claimed. On average, all of the system oil volume is filtered every minute and fines remain in suspension for thorough removal instead of accumulating in the fryer pan. Incoming oil and product velocities are matched to preserve product coatings and orientation. Oil inlets eliminate high velocity currents and maintain uniform oil flow and temperature across the width of the pan, Heat and Control claimed. The system is designed so cleaning solution circulates everywhere the cooking oil goes, while clean-in-place spray nozzles sanitise the hood and exhaust stock. Motorized screw jacks enable workers to safely raise the hood and conveyors clear of the pan for complete access, resulting in reduced downtime for cleaning, the company stated. The Breaded Products Fryer and heat exchanger can be made to fit the heat load of particular products and a company's production needs, stated Heat and Control. The company can also supply optional additions, including a tempura product infeed conveyor, a fryer support module, continuous oil filters using a mesh drum, paper, metal belt or centrifugal separators, natural gas, fuel, oil, steam, electric or thermal fluid heat exchangers, a pollution control heat exchanger and an oil mist eliminator for fryer exhaust stock.