For trouble-free high-capacity production of french fries, batter coated fries and formed potato products, Heat and Control’s French Fry Fryer lets you accurately manage oil conditions for uniform cooking and consistent quality. Our product knowledge and experience provide us with the ability to integrate our French Fry system into our Full French Fry processing lines. Our French Fry Fryers currently in commission around the world can produce up to 25,000 kg per hour of finished product. The French Fry Fryer is a great option as it gives the manufacturer the flexibility to cook French Fries, and Batter Coated French Fries. Manufacturers can also choose between multi-zone and two-stage continuous fryer systems for the most uniform products. In a two-stage, which is commonly used for regular and batter coated fries, the unique design reduces oil volume and delivers the highest production capacity using minimal floor space.
Stage 1: Set Coating
Oil velocity control and flexibility introduced into the fryer limits product damage and coating losses. Oil flow through multiple AccuFlow™ inlets controls product-to-oil velocity so each French fry receives the same cook time. Oil inlet directs fines out of the fryer to protect oil and product quality. Our outside belt return further reduces oil volume and oil turn over time. Fines are quickly removed through multiple outlets to minimise oil degradation, while the oil flow controls product dwell time and fines removal. The new drip tray oil flush system design and full Clean-in-place (CIP) as standard delivers the highest hygiene and reduced fines build-up on the drip tray in both stages.
Stage 2: Completes Cooking:
With batter firmly set, fries are heavily loaded into the second stage fryer for final cooking. Multiple zones of oil inlets and outlets maintain a consistent average cooking temperature, low Delta T and rapidly adjusting to changes in product load. Oil flow penetrates the pack for uniform cooking, eliminating clusters and quickly removing fines. Fines are quickly removed at each zone to minimise oil degradation. Multi-zone frying lets processors customize cooking conditions for different cuts of coated and uncoated French Fries.
Precise frying control for product quality
Heat and Control’s unique continuous fryer design gives you total control of product quality:
AccuFlow™ oil inlets maintain equal side-to-side oil flow for uniform cooking. Multiple oil inlets and outlets let you adjust oil velocity, volume and temperature drop to suit your products, while quickly removing fines.
Continuous oil circulation between the fryer, filter and heat exchanger provides precise control of temperature and rapid adjustment to product load changes. Low oil volume and rapid oil turnover assure fresh product with a long shelf life.
Clean-in-place spray nozzles in the hood and exhaust stack clean all areas above the oil path. Self-locking motorised screw jacks raise the hood and conveyors clear of the pan for complete cleaning and maintenance access.
Oil Filtration is essential in French Fry production as debris from products left in the fryer will burn and carbonise.
Burnt fines are one of the greatest contributors to degrading oil and product quality. The KleenSweep® Centrifugal Separation System continuously removes particles as small as 80 microns from fryers producing french fries, snacks and prepared foods. The uncomplicated design of the KleenSweep provides reliable, efficient operation with minimal maintenance.
KleenSweep operation is simple. All oil from the fryer flows unrestricted to the main circulation pump and passes through the separator, where fines are centrifugally removed from the oil stream. Filtered oil from the top of the separator flows to the heat exchanger for reheating and returns to the fryer. Fines-laden oil from the bottom of the separator is discharged into a secondary filter, which separates the fines and returns the clean oil to the circulation system.