Multi-Flow™ Fryer French Fries
Maintains oil quality optimizing fried product quality
In processing of French fries, the frying process is an important step to achieve good product quality. For best possible results it is necessary that the frying oil is kept at the right temperature and always fresh.
By having rapid turnover oil, it has no time to decompose. Factors which accelerate decomposition are oxygen, light and solid particles from the potato product. The hot oil must therefor be protected from oxygen (air) and light, and has to be continually filtered.
The main component of the PPM Technologies frying system is the fryer. To ensure an even frying of the French fries, the fryer is equipped with several inlets and outlets for the oil, called the Multi-Flow system.
By means of this system it is easy to set (and maintain) an exact temperature profile along the whole fryer while minimizing the oil volume required. The return section of the conveyor is placed beneath the fryer, which further reduces the oil volume required. The unused space between the pan bottom and the product is only 16 mm (5/8”). The hood is designed so that a steam cover is formed above the oil surface, protecting it from the surrounding air.
To maintain the highest possible quality of the oil and to achieve an even heat transfer, the fryer is equipped with an outer frying oil circulation system. This includes: continuous oil filter, circulation pump, heat exchanger and a day tank with transport pump and level control for the supply of fresh oil into the system. The continuous oil filter continually separates particles from the frying oil. The entire oil amount is filtered twice a minute.
The heat exchanger for heating of the frying oil can be heated by thermo oil or steam. For easy cleaning a CIP (Cleaning In Place) system is installed. The frying system is entirely constructed of stainless steel.
Advantages
- Low oil volume gives a very short oil turn overrate, normally 4-6 hours
- Full flow filter system means complete filtering of the oil twice a minute
- Steam cover protects the oil surface
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