Continuous Fryers

Designed for high-volume, industrial production where raw product enters one end and finished snacks exit the other.

• Key Feature: Non-stop operation with automated conveyor belts (mesh belts) and integrated oil filtration.
• Common Uses: Mass-market potato chips, Kurkure, Fryums, and Pani Puri.
• Types:
• Direct Heat: The burner heats the oil pan directly (common for namkeen).
• External Heat Exchanger: Oil is circulated through an external heater, preventing "hot spots" and reducing oil degradation.
• HeatWave® / Curtain Fryers: Snacks are cooked by "curtains" of falling oil rather than full submersion, which uses less oil.

3. Specialized Fryers

• Vacuum Fryers: Fry at lower temperatures under vacuum pressure. Best for fruit/vegetable chips (like okra or jackfruit) to preserve color and nutrients while reducing oil absorption.
• Pellet Poppers: Specifically for snacks that "expand" instantly when hitting oil (like wheel-shaped pellets).