Wood-Based Continuous Fryer with an External Heat Exchanger is an industrial solution designed for high-capacity snack production where fuel cost is a primary concern. By using wood or biomass pellets as fuel, manufacturers can reduce operating costs by 40–60% compared to diesel or gas.

The system separates the combustion (fire) from the frying area, ensuring a smoke-free, hygienic environment while maintaining the high thermal efficiency required for continuous lines.

Technical Specifications

These specs are typical for wood-fired systems used in the production of namkeen, chips, and pellets.

How the Wood-Fired System Works

1. External Furnace: A heavy-duty furnace is built (often using refractory bricks) outside the frying hall. This contains a series of Stainless Steel (SS 304) coils.
2. Heat Transfer: Wood is burned in the furnace. As the heat rises, it warms the oil circulating inside the coils. The hot oil is then pumped back into the frying chamber.
3. Oil Management: Because it is an indirect system, the oil never comes into contact with the flame or smoke. This prevents carbonization and maintains the Acid Value of the oil for a longer duration.
4. Temperature Management: A digital panel monitors the oil temperature in the frying pan. If the temperature hits the set point (e.g., 180°C), the system automatically reduces the air blower speed in the furnace to slow down the wood combustion.

Key Advantages

• Massive Cost Savings: Wood is significantly cheaper than Diesel/LPG in many regions.
• Superior Oil Life: Indirect heating avoids "hot spots" at the bottom of the pan, which are common in direct-fired wood bhattis.
• Scalability: External exchangers can be built to handle very high Kcal requirements, supporting 1000 kg/hr lines that would be difficult to power with electricity.
• Environmentally Friendly: When using biomass pellets or sustainable wood, it has a lower carbon footprint than fossil fuels.

Critical Components

• Multi-Pass Coil Design: Maximizes heat absorption from the wood fire before the smoke exits the chimney.
• Automatic Fines Filtration: Since wood firing can be slower to react than gas, continuous filtration is vital to keep small food particles from burning during the process.
• Exhaust Chimney: A dedicated tall chimney is required to safely vent smoke away from the production facility.

Comparison: Wood vs. Gas/Diesel Continuous Fryers