Low total oil volume results in a high oil turnover rate and lowers FFA (Free Fatty Acids) values. Protecting the oil from light and oxygen is an essential criterion for the quality of your final product.
The Multi-Zone frying system consists of five main parts:
- Fryer pan
- A continuous oil filter system
- Oil circulation pump
- A heat exchanger (for thermo oil or high-pressure steam)
- Daytank
- Cleaning-in-place system (CIP) The fryer pan has multiple oils in and outlets.
The belt is of stainless steel and has the return part under the fryer pan. Inside the fryer pan, the belt is supported on Teflon strips mounted directly on the pan bottom, thus assuring a very low total oil volume in the total system. Under the fryer, the belt returns on an oil collection tray, where any oil or waste particles are conveyed to a waste auger.
The fryer is supplied with an automatic oil level control arrangement. The hood can be lifted via individual electrical screw jacks. The fryer system has a built-in CIP ( Cleaning-In-Place ) system. All oil in the frying system is filtered every 30 – 45 seconds through the continuous drum filter.
A perforated rotating steel drum filters the oil. Particles are scraped off and removed by a waste auger. The heat exchanger placed close to the fryer can be heated by thermal oil or high-pressure steam. The multi-zone french fry frying system can be designed for capacities ranging from 2 tons/hour to 20 tons/hour.
