Food Fryer

Equipment Introduction

Food fryers come in various structural forms: single-pot batch fryers, double-pot alternating fryers, continuous mesh belt automatic fryers, vacuum low-temperature fryers, etc.

This series of fryers is specifically designed for large-scale food processing, utilizing advanced oil layer heating or tubular heating technology, equipped with an efficient oil circulation and filtration system. It ensures constant and uniform frying temperature, consistent product coloring, and crispy texture, while significantly improving oil utilization and reducing sediment generation. The equipment is suitable for deep processing of nuts, leisure pastries, meat products, aquatic products, and various prepared foods. With high automation, energy saving, and environmental protection, it is an ideal choice for enhancing the quality and output of fried foods.

Equipment Composition

Equipment Features

1. The main body is made of high-quality SUS304 food-grade stainless steel with standard thickness, sturdy and corrosion-resistant, meeting national food safety and hygiene standards.

2. The unique double-layer mesh belt/paddle conveying system can fully submerge the frying material in the oil, ensuring even heating on all sides and preventing floating and under-frying.

3. Equipped with an efficient oil residue filtration system (dynamic filtration or static sedimentation) to separate residues in real-time, greatly extending the service life of frying oil and reducing production costs.

4. Fully automatic PLC control system and PID temperature control module, precise temperature control of ±2°C, and equipped with multiple safety devices such as over-temperature protection and oil shortage alarm, enabling continuous and safe production.

Equipment Parameters

Equipment Principle

Frying Principle: A burner (gas/oil) or electric heating tube transfers heat to the frying oil via thermal oil or direct heating, rapidly raising the oil temperature to a set value (usually 160-240°C). The material is submerged into the hot oil by the conveying system. Surface moisture rapidly boils and escapes, quickly cooking, coloring, and forming a crispy shell on the material. The generated oil residue circulates with the oil into the filtration system for removal, and the clean hot oil returns to the fryer, ensuring stable oil quality during continuous operation.

Production Results

Frying Results