The Oil Sweep strips fried products such as French fries, potato wedges and potato co-products free of surface oil prior to the packaging and freezing process. Fryer oil is then recovered through a bank of cyclones and returned to the fryer oil recovery system — solid fines are removed — and reusable oil is transferred by a pump back into the frying system.
Typically, French fries leave the fryer carrying around 6% - 8% oil by weight. While much of this oil is contained within the fries themselves, their Oil Sweep technology can recover much of the free surface oil, to achieve significant cost savings, increased yields, and a healthier product.
The Oil Sweep can remove and recover up to 200 kg/hr of fryer oil on a 20t line, and this increases production time thanks to a low build-up of fat in the pre-cooler stage. The total oil recovery is approximately one percent of fryer throughput, representing an oil consumption saving of over ten percent.
How it works
The Oil Sweep features an inline triple cyclone bank and low-pressure extraction ducting underneath a permeable chain conveyor. Product is first received from the fryer and then conveyed over a series of three suction plenums, where air is drawn downwards through the pack to strip the surface oil.
The stripped oil is recovered through the bank of cyclones and then returned to the fryer oil recovery system — allowing the expensive frying oil to be reused in the production process.
Oil Sweep can be retrofitted into existing lines and has low maintenance requirements. Less product surface-oil improves performance of defrosting, and cleaning cycles of the pre-cooler and freezer.
The system is easy to clean thanks to innovative spray balls which have the ability to connect to your existing cleaning and inspection units. The system also has an automated CIP system and hygienically designed ductwork; with hinges on the ends of the plenum which can be easily opened for cleaning purposes.
Turnkey solutions
A recent installation saw Heat and Control deliver a complete French fry system to a customer. The impressive commission included the Oil Sweep De-oiling system and a flexible batter coating system which can be moved in and out of operating mode as required.
The installation also included the popular two-stage multi-zone cooking feature— which allows the processor to customise cooking conditions for a choice of coated and uncoated French fries. This integrated system has 17,000 kg/hr (37,400 lbs/hr) capacity and is already achieving significant oil management savings for the processor.
The Oil Sweep De-oiling System compliments Heat and Control’s already impressive portfolio of innovative equipment for potato processing, and demonstrates their commitment for innovation and quality to support your success.
Heat and Control Oil Sweep® De-oiling System
