Automatic "Deep" Batch Fryer Features

An automatic batch fryer (often called a Circular or Rectangular Batch Fryer) replaces manual labor with synchronized mechanical systems:

• Automatic Tilting/Discharge: Once the timer hits zero, the frying basket automatically tilts or lifts to dump the fruit chips onto a de-oiling conveyor.
• Pneumatic Basket Lifting: Heavy loads of fruit are lowered and raised by air cylinders, ensuring consistent immersion times for every batch.
• Integrated Agitators: To prevent thin fruit slices (like banana coins) from sticking together, an automatic stirring arm gently separates the chips during the first 30 seconds of frying.
• Inbuilt Heat Exchangers: High-end batch models use an internal coil system (often Thermic Fluid) to ensure that when a cold batch of frozen or wet fruit enters, the oil temperature recovers almost instantly.

2. Technical Specifications

3. Oil-Water Management (Specific to Fruit)

Fruits have high sugar and moisture content, which can turn oil acidic quickly. Industrial batch fryers for fruit often use an Oil-Water Interface System:

• The tank has water at the very bottom and oil on top.
• Heavy fruit particles and sugar debris sink through the oil and settle in the cold water layer.
• This prevents the "fines" from burning in the hot oil, significantly extending the life of your frying oil and keeping the fruit chips tasting fresh.