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The following is an introduction to the continuous food fryer, covering its working principle, equipment features, application areas and advantages:
1. Equipment Overview
The continuous food fryer is an automated frying equipment that realizes continuous feeding, frying, draining and discharging of food through a conveyor belt or a spiral propulsion system, and is suitable for large-scale production scenarios. Its core features are high efficiency, energy saving, precise temperature control, and can adapt to the frying process requirements of different types of food.
2. Working Principle
Feeding: Raw materials are evenly fed into the frying tank through a conveyor belt.
Frying area: Food is driven forward by a conveyor belt in high-temperature oil (usually 150~200ºC), and the time is controllable.
Draining area: After frying, the food is conveyed by an inclined conveyor or a vibrating screen to drain excess oil.
Discharging: The finished product is automatically discharged and can be connected to the cooling or seasoning process.
Oil circulation system: Equipped with a filtering device (such as a metal mesh, centrifugal filtration) to remove residues and extend the service life of the oil.
3. Equipment features
Temperature control: PID intelligent temperature control ±1ºC to avoid oil temperature fluctuations affecting quality.
Energy-saving design: heat recovery system (such as waste heat to heat fresh oil), oil tank zone heating.
High degree of automation: can link upstream (coating machine) and downstream (packaging machine) equipment.
Safety protection: oil level monitoring, fire alarm, emergency shutdown function.
Material: 304 stainless steel frying tank, high temperature and corrosion resistance.
4. Applicable food types
Fast food: chicken nuggets, French fries, onion rings, etc.
Snacks: instant noodles, puffed food, nuts.
Pre-prepared dishes: spring rolls, fish fillets, tempura.
Traditional fried products: fried dough sticks, twisted dough sticks, fried cakes (process adjustment required).
5. Selection considerations
Capacity matching: select equipment specifications based on hourly output (such as 500kg/h).
Oil heating method: electric heating, gas heating or thermal oil heating (different costs).
Food characteristics: Floating type (potato chips) and sinking type (chicken legs) require different conveying designs.
Maintenance requirements: Regularly clean oil residue, check heating pipes and sensors.
6. Industry application cases
Fast food chain supply chain: Standardized production of fried chicken and French fries.
Snack food factory: Continuous frying and shaping of puffed food.
Pre-prepared food processing: Quick freezing and storage of semi-finished products after frying.
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Model
Parameter |
BFJ-II Mixer |
BFLXSL-I Screw conveyor |
BFSLG65-III Extruder |
BFCYCX-II Forming machine |
BFYZJ-J-D Fryer |
BFTSJ-I Hoister |
BFGT-I Single Roller |
BFLQSS-II-5F Cooling Conveyor |
|
Installed capacity(kw) |
|
1.1 |
36 |
1.1 |
0.75 |
0.37 |
0.55 |
2 |
|
Dimension(m) |
1.1*0.8*1.4 |
3.2*0.6*0.7 |
2.2*0.9*1.6 |
1.1*0.7*1.2 |
4.5*1.3*3.2 |
2.0*0.5*1.5 |
2.4*0.8*1.5 |
5.0*0.7*1.1 |
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