Wood-Fired Batch Frying Machine is a traditional yet highly cost-effective solution for frying Indian snacks (Namkeen, Gathiya, Sev), potato chips, and banana wafers. Using wood as a fuel is significantly cheaper than diesel or gas in many regions, making this "Wooden Bhatti" style popular for small to medium-scale industries.

1. Technical Specifications (Standard Batch Unit)

2. Design Variants: Direct vs. Indirect Heat

A. Direct Heat (Traditional Bhatti)

• How it works: The wood fire burns directly beneath the frying pan.
• Pros: Very low initial cost; fast heating.
• Cons: Harder to control oil temperature; oil degrades faster due to "hot spots" at the bottom of the pan.

B. Indirect Heat (With Wood-Fired Heat Exchanger)

• How it works: The wood burns in a separate furnace. It heats a set of coils (Heat Exchanger), and a pump circulates the oil through these coils and into the frying pan.
• Pros: Excellent oil quality (no browning); uniform temperature; up to 30% fuel savings.
• Cons: Higher initial setup cost; requires more floor space.

3. Key Operational Features

• Forced Draft Blower: A small electric blower is used to inject air into the wood furnace. This ensures "smoke-free" combustion and allows you to reach high temperatures quickly.
• Temperature Monitoring: Unlike old-style clay bhattis, modern wood-fired machines include a Digital Temperature Indicator. This helps the operator know exactly when to add the next batch.
• Tilting System (Optional): Many 42" and 48" models come with a mechanical or hydraulic tilting arm to unload the entire batch into a cooling tray instantly.
• Chimney: A 15-foot to 20-foot MS chimney is usually provided to vent smoke out of the work area, keeping the factory hygienic.