Heat and Control launches Fryer, which fries the products by conveying them through curtains of clean oil. It heats the fryer indirectly, by boiling the oil from outside the fryer pan. This allows the pan to be sized for the volume of product that the fryer is designed to cook, without compromising on the need to achieve sufficient heat transfer surface area. It uses a flow from above the pan to in-feed end, where it is removed for filtration and heating.
The oil returned to the fryer from the heat exchanger by a series of curtains spaced along the length of the pan. It passes through a product; there is no possibility of suspended fines being lodged on to it. With no heating or sediment removal systems beneath the conveyor, the return path of the belt is able to sweep the full width of the pan as it travels towards an in-feed end and the oil outlet connection.
Its fully clean-in-place (CIP) system allows controlled sanitation between shifts or as required. The CIP system is made simple in the extreme using wires. The cleaning solution is pumped through the manifold system, weirs, conveyor, fryer pan, filter, oil pump and heat exchanger.