Indian Fried Foods Machine Type Frying Machines are the backbone of small to medium-scale snack manufacturing (Namkeen, Farsan, Samosas, and Chips). Unlike continuous fryers, batch fryers allow for high flexibility, enabling you to fry different products (e.g., Sev, then Samosas, then Peanuts) in the same machine with different temperature settings.

1. Types of Batch Fryers

There are two primary designs used in Indian food processing:

Circular Batch Fryer (The "Kadai" Style)

• Design: A round pan (kadai) often with a tilting mechanism.
• Best For: "Floating" snacks like Sev, Gathiya, Papdi, and Boondi.
• Key Feature: Often includes an "Auto-Tilting" mesh (jali) that lifts the entire batch out of the oil once cooked, ensuring consistent frying time.

Rectangular Batch Fryer

• Design: A flat, rectangular tank with one or more submerged baskets.
• Best For: "Non-floating" or heavy items like Samosas, Kachoris, Potato Chips, and Coated Peanuts.
• Key Feature: Offers a larger surface area, preventing heavy items from clumping at the bottom.⁶

2. Technical Specifications

3. Key Components for Indian Production

• Heat Exchanger: Modern batch fryers use an indirect heating system where a burner heats a coil or jacket. This prevents the oil from "burning" or developing a bitter taste, extending oil life by 30–50%.