Over 35,000 finished pounds/hour (16,000 kg/hr) of crispy batter-coated french fries will be produced for fast-food lovers using Heat and Control’s latest batter applicator and multi-zone fryer system.
The batter applicator applies a clear coating that gives fries a crisp texture and long serving life. Submersion in a pool of premixed batter and passage through two batter curtains ensure uniform coverage. The applicator’s batter tank and drip pan are chilled to maintain batter consistency and reduce cleaning requirements.
The outside-return conveyor belt can be raised clear of the pan to simplify cleaning, and the entire applicator system slides aside for sanitation, or when uncoated product is run. The fryer features Heat and Control’s latest technology for controlled, uniform cooking and efficient operation. Each of the fryer’s two independent stages has three oil temperature zones for precise temperature control and rapid fines removal.
Oil inlets and outlets are specially designed to deliver uniform side-to-side oil-to-product velocity and Delta-T. The outside-return conveyor belt reduces oil volume in the fryer.
Unitised construction provides a stable pan structure that resists thermal deformity. Oil filters, pumps, the steam heat exchanger, clean-in-place components, and piping are pre-assembled on a compact Fryer Support Module to reduce installation time and maintenance costs.
The complete system and all batter-mixing, coating, cooking, and cleaning functions are controlled from one PLC touch screen. Oil Mist Eliminators and Heat Recovery Systems are available to remove oil mist and utilise otherwise wasted heat from fryer stack emissions.
Heat and Control builds French fry and formed potato product fryer systems for up to 25 finished tons/hour (22.6 metric tons/hr), and supplies complete lines including potato unloading, storage, processing, seasoning and coating applicators, conveyors, weighers, inspection, and packaging equipment, all backed by post-sale service and technical support.
