Rectangular Batch Fryer for Sachima (Shaqima) is specifically designed to handle delicate noodle-based snacks that require a larger surface area and precise moisture removal. Unlike standard round fryers, the rectangular pan allows the long, thin dough strips used in Sachima to expand evenly without getting tangled or crushed.

1. Why Rectangular Batch for Sachima?

Sachima dough is essentially fried noodle strips. A rectangular batch fryer is preferred over circular ones for several reasons:

• Expansion Space: Sachima dough strips expand significantly. The long rectangular pan provides a "shallow and wide" area that prevents the strips from stacking and clumping, ensuring each piece is equally crispy.
• Even Heat Distribution: Many rectangular models use indirect heating (via a heat exchanger). This prevents the "hot spots" that can occur with direct fire, which is critical because Sachima noodle strips are thin and can burn in seconds if the oil temperature isn't perfectly uniform.
• Easy Discharging: These machines are typically equipped with a Pneumatic or Manual Tilting System. Once the noodles are fried to a pale gold color, the entire basket lifts or the pan tilts to discharge the batch instantly into a de-oiling tray.

2. Key Machine Features

• Automatic Agitator (Optional): Some high-end batch models include a mechanical "comb" or stirrer that gently moves the noodles during the first few seconds of frying to keep them separated.
• Indirect Heat Exchanger: The oil is heated in a separate coil system. This saves up to 40%–50% in fuel and ensures the oil doesn't degrade quickly from flour residue.
• Oil Filtration System: Sachima production involves a lot of loose flour. These fryers include a "Bucket Type" filter that continuously removes dough particles before they burn and turn the oil bitter.

3. Technical Specifications