Continuous industrial fryers

Industrial fryers are equipped with pumps for continuous recirculation of the oil through external heaters and filters. Fresh oil (makeup oil) is added automatically to replace the oil absorbed by the food and maintain the desired level in the fryer. 

Adsorption treatment requires proper filtration of oil. Spent adsorbents, if left in the oil, can catalyze further reaction in oil. A batch filtration system could be adequate for a small size restaurant type fryer. However, for large industrial fryers, this can be expensive. A continuous slip stream filter system could be quite small, relative to the size of the fryer. However, this adds extra volume of oil to the system, increasing oil turnover time. This must be taken into account as part of the total picture. 

The restaurants and food services consume the fried products soon after their preparation. Therefore, the shelf life of the product is not a significant factor for these products. The industrial products are sold in various types of packages that protect the products from becoming rancid during storage and distribution. The oil in the restaurant fryer degrades rapidly because of the constant exposure to high temperature and the extended hours of idle time. The continuous fryer... 

In the modem era, the practice of frying has both declined and increased. Two important steps in the technological advancement of frying were the development of continuous fryers and the introduction into the food market of partially fried French fries (par-fries). The industrial production of the latter led to further... 

---