Onion Fryer Line with an Automatic Dryer and Batch Fryer (100 to 300 kg/hr) is a specialized setup used primarily for making Fried Onion Flakes  or Crispy Onion Rings or fresh onion fry.

Because onions have extremely high water content 85% the "Dryer" stage is critical to prevent the oil from foaming over and to ensure the final product is crispy rather than chewy.

1. The Integrated Production Flow

For a 100–300 kg/hr output, the line is typically divided into three main modules:

Stage A: Automatic Pre-Dryer (Dehydrator)

• Purpose: Removes surface moisture after slicing. This reduces frying time by 20% and saves fuel.
• Type: Continuous Belt Dryer or Vibratory Air-Knife System.
• Feature: Uses high-velocity fans to "blow dry" the onion slices before they hit the oil.

Stage B: Batch Frying System (with Tilting)

• Why Batch? For onions, batch fryers are often preferred over continuous ones because onions tend to stick together. A batch fryer allows the operator to "agitate" the onions for uniform browning.
• Capacity: 100–300 kg/hr usually requires a 48-inch Circular or a times 5 ft rectangular pan.
• Heating: Diesel or Gas fired with an Automatic Temperature Controller to prevent the onions from turning bitter (burning).

Stage C: Automatic Centrifugal De-Oiler (Dryer)

• Purpose: Fried onions absorb a lot of oil. This "dryer" (Centrifuge) spins at high speeds to "throw off" the excess oil.
• Benefit: Increases shelf life and makes the onions "non-greasy" and crunchy.³

2. Technical Specifications