When frying "Other Fried Meats" (such as chicken wings, nuggets, meatballs, or pork chops), the machinery requirements change significantly compared to potato chips. Meat produces more sediment (from breading) and contains more moisture and fat, which requires specific engineering to prevent oil degradation.

The three primary types of machines used for these meats are Continuous Fryers, Pressure Fryers, and Automatic Batch Fryers.

1. Continuous Meat Frying Tunnel

This is the industrial standard for mass-producing nuggets, wings, and meatballs.

• Double-Belt System: Essential for meat. Since meat products often float or have irregular shapes, a top "submerge" belt keeps the meat pressed into the oil to ensure even cooking on all sides.
• Adjustable Speed (VFD): Meat requires longer cook times than chips. The belt speed is variable to allow for 3–8 minutes of submersion.
• Breaded vs. Un breaded: For breaded meats (like schnitzel), the machine includes a bottom scraping system that continuously removes fallen breadcrumbs to a filter, preventing them from burning and turning the oil black.

2. Commercial Pressure Fryers (Automatic)

Best for "Bone-in" meats like drumsticks or thick pork chops where you want to lock in moisture.

• Mechanism: Frying under pressure (usually 12 PSI) allows the meat to cook at a lower temperature (160°C instead of 180°C ) without losing internal juices.
• Details:
• Auto-Lift: Once the timer hits zero, the basket automatically rises out of the oil.
• Built-in Filtration: Most automatic pressure fryers (like Henny Penny or Broaster) filter the oil after every few cycles at the push of a button.

3. Comparison of Features by Meat Type