External Heat Exchanger Gas / Diesel Based Rectangal Batch Fryer
₹ 5,50,000.00/-
Product Details:
| Minimum Order Quantity | 1 Set |
| Capacity | 50 TO 400 |
| Machine Type | Batch Fryer |
| Heating Type | Diesel, Gas, Wood pellet-Rice Husk |
| Equipment Type | BATCH TYPE |
| Power Consumption | 4 HP |
| Material | STAINLESS STEEL |
| Application | OIL FRY ITEM |
| Production Capacity | 100-300 kg per day |
| Brand | FRY-TECH |
| Drum Diameter | 36 X 60 INCH |
| Design | SQUIRE |
| Dimension | 10 X 12 FEET |
"Fry-Tech Food Equipments Private Limited" - "Outside Heat Exchanger Rectangle Fryer", is an industrial-scale, continuous frying system commonly used in snack food production (like chips, pellets, extruded snacks, etc.).Its name clearly defines its two most important
Features:
- Outside Heat Exchanger (Indirect Heating): The method used to heat the oil.
- Rectangle Fryer: The shape of the frying vessel, typically indicating a continuous, high-capacity system.This design is the standard for modern, large-scale snack frying due to its superior efficiency, oil quality preservation, and product consistency.Core Working Principle: Indirect HeatingThe key advantage of this machine is that the flame or heating element never touches the cooking oil, which prevents oil breakdown and degradation.
1. The Outside Heat Exchanger (Thermic Fluid System)
The "Outside Heat Exchanger" uses a separate heating unit (often called a Thermic Fluid Heater or thermal oil heater) to circulate a specialized high-temperature, low-pressure fluid to the frying vessel.
- Heat Generation: A dedicated heater burns fuel (LPG, Natural Gas, Diesel, or Biomass) to heat a special Thermic Fluid (thermal oil) inside coiled tubes within a separate combustion chamber.
- Circulation: The hot thermic fluid (which can reach 300 Degree more) is pumped through a closed-loop piping system.
- Heat Transfer: The fluid passes through a series of tubes—the Heat Exchanger—which are submerged in the cooking oil, or often external to the fryer body with the oil circulated through them. Heat transfers from the fluid (inside the tubes) to the cooler cooking oil (outside the tubes).
- Benefit: This indirect heating method maintains a consistent, controlled temperature in the cooking oil, eliminating the "hot spots" that occur with direct flame heating. Hot spots cause rapid oxidation, polymerization, and burning of the cooking oil, which leads to bad flavor, color, and reduced shelf life of the snacks.2. The Rectangle Fryer (Continuous Flow)The rectangular shape is preferred for high-volume, continuous production lines.
- Continuous Flow: Raw product (e.g., potato slices, pellet snacks) is continuously fed into one end of the fryer and travels linearly through the oil bath until it is discharged at the other end.
- Conveyance: Depending on the product, the fryer uses a stainless steel mesh belt to move the material, or a sub-merger belt to hold floating products beneath the oil surface for uniform frying.
- Uniformity: The rectangular shape and constant movement ensure that every piece of product spends the exact same amount of time in the oil at the exact same temperature, guaranteeing consistent product quality.
Advantages of this System
Superior Oil Life: The gentle, indirect heating prevents thermal breakdown, drastically reducing oil consumption and operating costs.- Product Consistency: Precise control over temperature and frying time (via belt speed) ensures every piece of output is perfectly cooked.
- High Throughput: Designed for continuous, 24/7 operation, making it ideal for large manufacturing facilities.
- Safety and Maintenance: Since the burner is remote, the fryer area is cooler and safer. The absence of direct flames also simplifies cleaning.
Additional Information:
- Item Code: FRY-TECH6062
- Production Capacity: 80 TO 400 READY GOODS
- Delivery Time: 10 day
- Packaging Details: WOODEN
