Wood-Fired Batch Fryer (often called a "Wood-Fired Bhatti with Heat Exchanger") is the most cost-effective solution for small to medium-scale snack manufacturers. It combines the low cost of wood/biomass fuel with the modern technology of indirect heating to protect oil quality.

In this setup, the wood is burnt in a separate furnace (usually built next to or under the fryer), and the heat is transferred via a coil system rather than the flame hitting the pan directly.

1. Technical Specifications

2. Key Components of the System

• External Wood Furnace: A refractory brick-lined or heavy-duty MS (Mild Steel) furnace where the wood is burnt. It is designed to maximize the "Calorific Value" of the wood.
• Heat Exchanger Coil: A series of seamless Stainless Steel tubes located inside the furnace. The cooking oil circulates through these tubes, absorbs the heat, and flows into the frying pan.
• Centrifugal Oil Pump: A high-temperature pump that constantly moves the oil between the pan and the heating coils.
• Forced Draft Blower: A small electric fan that blows air into the furnace to control the intensity of the wood fire.
• Tilting Pan (Optional): Many batch fryers come with a manual or hydraulic tilting mechanism to quickly unload snacks like Namkeen or Boondi into a cooling tray.

3. Advantages of the Wood-Fired Batch System

1. Fuel Economy: This is the biggest advantage. Wood-fired systems can reduce fuel costs by up to 60% compared to Diesel or LPG.
2. No Hot Spots: In traditional "Bhattis," the bottom of the pan gets too hot, burning the oil. In this system, the oil is heated in coils, so the pan temperature remains uniform.
3. Cooler Environment: Because the furnace is insulated and the fire is contained, the room temperature stays much lower, making it more comfortable for workers.
4. Low Maintenance: Unlike gas burners that require frequent cleaning of nozzles, wood furnaces are simple to maintain.

4. Comparison: Wood-Fired vs. Gas/Diesel Batch Fryer

5. Best Suited For:

• Small scale Namkeen units (Sev, Gathiya, Bhujia).
• Potato/Banana Chip manufacturers in rural or semi-urban areas.
• Traditional Sweets (Gulab Jamun, Jalebi) where slow, steady heat is required.