Frying - Articles - Page 2 | Food Engineering

New Plant Products

PPM snack frying system

April 4, 2019

With adjustable cook times from 5 to 45 seconds and a frying wheel design, the PPM snack frying system compartmentalizes each extrusion or pellet to control frying.

New Plant Products

Heat and Control BPF Breaded product fryer

August 3, 2018

Using an external heat exchanger, the Heat and Control BPF breaded product fryer heats oil that is continuously circulated through the fryer and filter.

Food Safety

New tools help track degradation of cooking oil

New tools are available to evaluate the quality of frying foods, but will they solve all of the problems?

Richard F. Stier

October 9, 2017

Several major manufacturers of foodservice fryers are installing technology that allows the continuous monitoring of their cooking oil quality.

Technology Sourcebook

Florigo conti-pro PC 3 potato chip fryer

October 9, 2017

The Florigo conti-pro PC 3 continuous potato chip fryer has an oil inlet section that changes the fluid dynamics within the kettle to produce a streamlined laminar flow over the full width and length of the fryer pan.

Heat and Control fryer with external support module

Protein Processing

Solving meaty challenges

Protein processors can have trouble meeting production demands, if they’re working with out-of-date manufacturing spaces and equipment.

Wayne Labs

January 6, 2016

While many protein processors need to speed up their operations, there are many stumbling blocks thwarting their efforts.

Technology Sourcebook

French Fryer

November 3, 2015

The Florigo 25 t/h French fryer incorporates 6 zones equally divided over the length of the fryer; each zone has a controlled oil inlet and outlet for oil flow throughout the fryer kettle.

Technology Sourcebook

Non-stick surface conveyor belt

April 6, 2015

Designed for the par-fried process of lightly breaded food products, the Cambridge SLATrak Teflon-slatted, non-stick surface conveyor belt is intended for chicken fingers and nuggets, panko and tempura-battered seafood, onion rings and other vegetables.

Technology Sourcebook

Cooking vessel

February 7, 2015

The Glass WOK bowl-shaped cooking vessel features a 400L volume and 11.84-sq.-ft. available heating surface for frying, cooking, warming, stewing, searing, steaming, poaching, boiling, braising, blanching, mixing and cooling.

Technology Sourcebook

Direct-fired fryers

February 5, 2015

FOODesign immerso-cook 16 direct-fired fryers have a belt feed system that can be customized for a range of foods including chips, snacks, prepared foods, meat, poultry, seafood and battered and breaded products.

Technology Sourcebook

Reduced-emission fryer

June 3, 2014

The JBT reduced-emission Stein TFF-V THERMoFIN fryer has a hygienic, open-frame structure; an integrated exhaust scrubber reduces oil mist and particulate matter in the fryer exhaust.