How the "Hybrid frying " Technology Works

The machine utilizes two distinct heating mechanisms simultaneously or in sequence:

Conduction/Convection (Hot Oil): The product is submerged in oil (typically 160circ C to 190 C , which creates the crispy outer "crust" and golden-brown color through the Maillard reaction.
Volumetric Heating (Microwaves): Microwave emitters (usually at 2.45 GHz or 915 MHz) penetrate the product to heat the internal moisture instantly. This creates internal steam pressure that pushes outward, preventing oil from soaking deep into the food matrix.⁴

2. Key Machine Specifications

Capacity: Ranges from 150 kg/hr for specialized snacks to 2,000+ kg/hr for large-scale production.
Material: Entirely SS 304 or SS 316 food-grade stainless steel.
Microwave Power: Variable, often modular units ranging from 10 kW to 100+ kW depending on throughput.
Belt System: Microwave-transparent, food-safe conveyor belts (often Teflon-coated or specialized polymers) that can withstand oil temperatures.
Oil Management: Includes continuous filtration systems and "low oil volume" designs to maintain oil freshness.

3. Core Advantages

Reduced Oil Content: Hybrid frying can reduce oil uptake by 15% to 25% compared to conventional frying, as internal steam pressure acts as a barrier against oil.
Faster Processing: Cooking times are typically reduced by 30–50% because the core of the product cooks as fast as the surface.
Better Texture: The internal pressure prevents "soggy" centers and creates a more uniform, expanded pore structure (ideal for puffed snacks or thick-cut fries).
Energy Efficiency: Direct heating of water molecules in the food reduces the total energy required to maintain high oil temperatures for long periods.

4. Safety & Control Features

Feature	Description
Microwave Leakage Protection	Redundant seals and "choke" systems to ensure zero radiation leakage during continuous operation.
PLC Control	Touchscreen interface to precisely sync conveyor speed with microwave power levels.
Fire Suppression	Built-in CO2 or mist sensors, as hot oil and high-power electronics require strict fire safety.
Automatic Lifting	The entire conveyor and hood can often be lifted via hydraulic cylinders for easy cleaning and maintenance.

5. Typical Applications

French Fries: Thick-cut wedges that need rapid core cooking without burning the edges.
Meat Products: Breaded chicken nuggets or fish sticks where moisture retention is critical.
Expanded Snacks: Pellet-based snacks or extruded curls that require "puffing" during the frying process.
Vegetable Chips: High-sugar vegetables (like sweet potatoes) that would normally brown too much in traditional long-cycle frying.