For syrup-coated products (like honey-coated nuts, caramelized popcorn, or syrup-dipped snacks), a Continuous Deep Oil Fryer requires a specialized design to handle sugar caramelization. Standard fryers will often burn the sugar, leading to "black flakes" and rapid oil degradation.

Here are the technical requirements in food industry standards for a continuous fryer designed for syrup-coated or high-sugar items.

1. Key Technical Challenges & Solutions

When frying syrup-coated products, the sugar tends to fall off and carbonize at the bottom of the fryer.

• The Problem: Sugar sediments burn, raising the oil's acid value and ruining the flavor.
• The Solution: You need a Scraper-Bottom Continuous Fryer. This system uses a secondary conveyor at the very bottom of the oil tank to constantly scrape out fallen syrup and debris before they can carbonize.

2. Machine Specifications (2026 Standard)

3. Essential Peripheral Equipment

For a syrup-coated line, the fryer is just one part. You will likely need:

• Syrup Pouring Machine: To evenly coat the raw product before it enters the fryer.
• Vibratory Feeder: To ensure the coated product enters the fryer in a single layer so it doesn't "clump" together.
• Oil Cooling System: Essential if you are frying at high temperatures to preserve oil quality.

Production Line Available

• Small Scale (100–150 kg/hr):
• Medium Scale (300–500 kg/hr):
• High Capacity (1000 kg/hr+):

Pro-Tip for Syrup Frying:

Indirect Heating is a must. If you use direct heating (where flames or elements are inside the oil), the syrup that sticks to those tubes will burn instantly, creating a bitter taste. Always opt for a system where the oil is heated in an External Heat Exchanger and then circulated back into the fryer.