CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 13 : Frying

Frying Equipment

Frying equipment can be divided into

1. Batch frying equipment: Used in small plants and catering restaurants.
2. Continuous frying equipment: Used at industrial scale to process large amounts of product.

Batch frying Equipment

• Consists of one or more chambers with an oil capacity in the range 5-25 litre.
• Oil can be heated by means of electrical resistance, heater, fryer can also be heated by direct gas flames.
• Modern batch fryers are constructed with high grade stainless steel.
• Usually operations immerse and remove the baskets manually from oil.
• New equipment can also have an inbuilt pump filtration unit for the removal of sediments.

Continuous frying Equipment

1. Large scale processing plants are continuous fryers. The automated machines consist of frying vessel where oil is maintained at desired temperature. A conveyer that displaces the product through the unit. Extraction system that eliminates fumes.
2. The oil is heated by means of electrical heater or gas burners.
3. The oil is continuously removed at the discharge end of the tank, pumped through filter unit and through heat exchanger and returned to the receiving end.
4. Industrial fryers have oil capacities ranging from 200 kg to 1000 kg.
5. Vacuum frying systems have been developed, it is now used to maintain natural colours, flavors and nutrients with high added value.