Frying equipment continuous fryers

Large-scale production of snack food is done in deep fat fryers. These are either batch or continuous fryers. In a batch fryer, the food is added into a large pan of hot oil. The oil is heated either directly from under the fryer or in an external heater. In the latter case, the oil is continuously recirculated into the pan and it is stirred with a stirrer. Formerly, manual stirring was common but modern kettles are generally equipped with mechanical stirrers. Fried product is removed and spun through a centrifugal device to remove the excess oil from the surface. The product is seasoned and packaged. The recovered oil is reused. 

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