Heat and Control is developing fryer technologies for the reduction of acrylamides, product oil content control, cooking oil volume, and fryer floor space and energy requirements.
At its research and development centres, the company is currently in the final stages of testing several new fryer designs. One project is a practical method of maintaining a specific percentage of moisture in fried potato products to minimise the formation of acrylamides. By limiting variation in product moisture content, the formation of acrylamides is minimised.
Another development involves reducing the oil volume and size of high-capacity fryers. The latest fryer design doubles traditional product pack depth and uses about half the cooking oil volume, while improving finished product uniformity. The company is also experimenting with a number of other fryer configurations to improve the versatility, fuel efficiency and sustainability of frying operations.
The French fry and formed potato products frying systems are the workhorses of the industry and are made up of components that include fryers, heat exchangers, oil filtration, pumping and control systems.
Phone: 07 3877 6333
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