CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 13 : Frying

Oil reducing systems

1. For lowering the fat content of foods, an oil reducing unit has been developed.
2. The equipment is mounted at the discharge end of the fryer and removes excess fat from recently fried food, using a drying and steaming technology.
3. Super heated steam at 150-160ºC is circulated by fan through the heat exchangers, flows through the product bed and removes unabsorbed surface oil from hot surface of the food.
4. The oil vapour mixture is filtered and pumped back to the fryer.