Continuous Fryer with an External Heat Exchanger is the gold standard for high-volume snack production (300 kg/hr to 1000+ kg/hr). Unlike batch fryers, this system uses a separate furnace unit (the external heat exchanger) to heat the oil before pumping it into the frying chamber.¹

This setup is preferred by large-scale manufacturers because it provides the most "gentle" heating, preventing oil degradation even during 24/7 operations.

Technical Specifications

The following are typical specs for a medium-to-large industrial line:

Core Components & System Design

1. External Heat Exchanger (Furnace): Located outside the frying room or at a distance.² It consists of a large SS coil. The burner (Gas/Diesel) fires into this chamber, heating the oil as it flows through the coil.³
2. Double Mesh Belt System:
• Bottom Belt: Carries the product through the oil.⁴
• Submerger (Top) Belt: Keeps floating items (like pellets or chips) fully submerged for uniform cooking.⁵
3. High-Volume Circulation Pump: Moves the entire oil volume through the heat exchanger multiple times per hour.⁶ This creates a "longitudinal flow" that moves the product forward and maintains a $\pm 1$°C temperature tolerance.
4. Automatic Fines Removal: A continuous belt-type or bucket filter removes food particles (fines) instantly. Because the oil is heated externally, these fines never sit on a hot surface, preventing "black spots" on snacks.
5. Hood Lifting System: Most continuous fryers have a motorized lifting mechanism that raises the entire hood and conveyor for easy cleaning (CIP - Clean In Place).⁷

Why Choose "External" over "Inbuilt"?

• Zero Thermal Shock: In inbuilt systems, the flame is close to the pan. In external systems, the heating happens in a controlled coil, which keeps the "film temperature" of the oil extremely low.⁸
• Rapid Oil Turnover (OTR): These systems are designed for a low oil-to-product ratio, meaning fresh oil is added frequently to replace what is absorbed, keeping the oil fresh.⁹
• Safety & Environment: Since the combustion (flame) happens in a separate external unit, the frying area remains cool and free of exhaust gases.¹⁰
• Scale: External exchangers can be much larger and more powerful, supporting production lines that run thousands of kilograms per day.

Best For

• Extruded Snacks: Kurkure, Cheetos-style curls.¹¹
• Pellets: 2D/3D Fryums.
• Large Scale Namkeen: Sev, Gathiya, Bhujia.¹²
• Nuts: Peanuts and green peas.