Frying

Frying is a popular method used in food preparation and manufacturing. During frying, several physical and chemical changes occur in foods that impart desirable characteristics. For example, French Fries are noted for their crunchy exterior and soft, moist interior.

While oil is an excellent heating medium, several physical and chemical changes occurring in oil during heating are detrimental to the properties of the oil. These changes, due to oxidation, hydrolysis, and polymerization, require that used oil be discarded at frequent intervals. The design of batch and continuous fryers is influenced by such changes in cooking oil. Oil migration into foods is another critical issue in frying.

A wide variety of products are fried on an industrial scale. Among the most popular are potato chips, extruded snacks, roasted nuts, French fries, extruded noodles, and nankeen.

We provide frying lines for the Snack food industry:

• Potato Chips

• Extruded snacks

• Namkeen

• Pellets (2D and 3D pellets)

• Nuts

Important parameters while selecting a fryer

1. Oil control

2. Good filtration

3. Flexibility in changing oil temperature

Principal

We’ve partnered with the leaders of the field to deliver the very best solutions tailored to your frying needs. Click on the principal below to learn more about their products and specializations.