Florigo (from tna) has launched the conti-pro PC 3 fryer, a continuous potato chip fryer that features opti-flow technology which optimises the oil flow through the kettle, ensuring that each potato slice is evenly fried, limiting the formation of acrylamides and reducing the amount of rejects by up to 10%.
The technology is based on an oil inlet section that changes the fluid dynamics within the kettle to increase oil flow speed and produce a more streamlined laminar flow over the full width and length of the fryer pan.
The fryer technology minimises the occurrence of turbulence by removing 99% of cyclone dead spots, maintaining a nominal flow speed throughout the fryer, preventing debris from settling and ensuring that potato slices don’t absorb or carry any excess oil.
Other features include a product transport system with spring steel sealing, a touchscreen operating system and an insulated hood with condensation collecting pan that can be automatically lifted. The fryer comes with a durable frying kettle with rounded corners and sloped bottom, and it is fitted with an internal CIP system with hidden pipes in the hood to aid cleaning and maintenance. The fryer can also be equipped with a double heat exchanger that enables the injection of cooler oil towards the end of the frying process and an integrated defatting belt to prevent potato slices from absorbing or carrying excess oil.
Phone: 02 9714 2300
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