Thermal Fluid Base Batch Fryer

Unlike traditional fryers where a flame hits the pan, here a separate "Thermic Fluid Heater" (Boiler) heats a special mineral oil to0200°C which then circulates through a heat exchanger submerged in your cooking oil.³

2. The Vibro De-Oiler (Vibratory Screen)

Once the batch is lifted from the fryer, it drops onto the Vibro Screen. This is the bridge between frying and flavoring.

• Function: It uses high-frequency, low-amplitude vibrations to "shake off" excess surface oil from the namkeen or chips.
• Oil Recovery: The recovered oil is collected in a tray and can be pumped back into the fryer, saving costs.
• Cooling: It partially cools the product so that the spices in the next stage don't "burn" or clump due to excessive heat.

3. Flavoring Drum (Seasoning System)

The de-oiled product moves into the Flavoring Drum (also known as a Coating Pan or Seasoning Drum).

• Continuous Rotation: The drum is tilted and rotates slowly to toss the snacks.
• Spice Application: A screw-type powder feeder or a liquid spray system applies the masala uniformly.
• Internal Flights: Specially designed baffles (fins) inside the drum ensure that every piece is coated without breakage.

4. Technical Specifications (Integrated Line)

5. Key Advantages of this Integrated Line

1. Uniformity: Every batch has the exact same color, crunch, and spice level.
2. Labor Saving: The product moves automatically from the fryer to the flavoring drum, reducing the need for manual handling.
3. Fuel Efficiency: A 3-pass thermal fluid heater can save up to 25% in fuel compared to direct-fired diesel fryers.
4. Hygienic: The indirect heating eliminates smoke and carbon soot from the production area.