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.² 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.

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

Feature	Continuous Fryer	Automatic Batch Fryer
Best For	High-speed, uniform output	Flexible batches/Variety
Automation	Fully Automatic (In/Out)	Semi to Fully Automatic (Auto-Lift)
Power Source	Electric (30kW+) or Gas	Electric (20kW+) or Gas
Temp Range	Up to 200°C	Up to 180°C

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.