Continuing the innovation and introduction of new technology for today’s requirements, Florigo announces the launch of an innovative new design of fryer for regular and Kettle or Artisan Style potato chips (crisps) – the “Superior R/K” fryer.
The first fryer will be installed at the end of February, featuring parallel oil flow, adapted out feed plates and a dual zone independent temperature set up. The new equipment allows producers to minimize the formation of acrylamide, as it accomplishes a lower end frying temperature.
Additionally, the dual oil circulation makes it also possible to create a U-type temperature curve, which is typical for batch fryers. This creates chips with a harder bite (Kettle-style).
The fryer allows oil to flow through the frying kettle homogenously, resulting in accurate retention time of the slices. Other aspects considered in designing “Superior R/K” include an integrated defatting belt, as well as controllable and reproducible process settings.
Florigo’s new fryer also provides improved access to its interior to ease cleaning and maintenance.
