Heat and Control MasterTherm batch fryer

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Heat and Control’s MasterTherm batch fryer can produce 225 finished kg/h of batch fried potato chips of almost any style with high consistency.

Cooking oil is heated gently and uniformly throughout the fryer by a thermal fluid heat exchanger which is immersed in the oil. Generous spacing between the heating tubes facilitates cleaning and eliminates areas where fines can accumulate. Each tube expands independently, reducing damage caused by thermal stress. Tubes are electropolished to simplify cleaning.

A full-length hood covers the fryer pan for safety and additional benefits: heat is retained for high energy efficiency; steam blanketing the oil purges oxygen to prolong oil life; exhaust volume is far less than fryers using area hoods; a clean-in-place system reduces sanitation labour.

Features include a continuous fines removal system, an oil mist eliminator which removes oil droplets from exhaust emissions and a screw jack hoist system that safely raises the hood and heat exchanger for complete access inside the fryer.

Potato slices are automatically agitated and removed from the fryer by the Chip-Stirr paddle system. PLC control maintains a consistent temperature profile from batch to batch and stores multiple product profiles for quick changeovers and repeatable product quality.

Single and multiple MasterTherm batch fryers are available with potato unloading, storage, washing and peeling equipment, slice feeders, de-oiling centrifuges, seasoning applicators, conveying, inspection and packaging systems.