Continuous Conveyor Fryer (High Volume)

This is the "gold standard" for large-scale production (restaurants or food factories).

• Mechanism: A double-layered conveyor belt moves the ribs through the oil. The second "hold-down" belt ensures the ribs are fully submerged, preventing them from floating and ensuring 180 tp 230-degree crispiness.
• Key Specs:
• Capacity: 100 kg/hr to over 500 kg/hr.
• Frying Time: Adjustable (usually 5–10 minutes for ribs).
• Temp Control: Precise digital PLC controllers (typically set to 170°C–180°C for ribs).
• Features: Automatic oil filtration, residue removal (to keep oil clean), and "cold zones" to prevent burnt bits from ruining the flavour.

• Key Specs:
• Oil Volume: 100L to 300L.
• Heating: Electric + induction (30kW–45kW) or Gas/Diesel burners.
• Automation: Auto-stirring paddles (optional) to keep ribs from sticking together.
• Material: Food-grade SS304 stainless steel for durability against salt and bone impact.

3. Technical Specifications Comparison

Crucial Features for Spareribs

When selecting a machine specifically for spareribs, look for these "must-haves":

• Auto-Filter System: Meat with bone and fat produces more debris. An automatic filter extends oil life and prevents a "burnt" taste.