Frying system features an immersion tube design for balanced heat distribution.

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.

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

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

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.

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

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.

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.

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.