Post on 11-Mar-2021
transcript
Snack Fryer Optimization Rosenqvists Food Technologies
Snack Fryer Optimization
•Expanded snacks
from pellets
•Potato chips from
natural potatoes
•Fabricated chips from potato flakes /granule
•Tortilla chips
•Corn nuts
•Banana chips
•Pea nuts
Snack Fryer Optimization Snack Fryer Optimization
Oil handling
1. Low Turn Over time, minimize oil volume in the frying system.
2. Steam blanket over the oil surface, hood design.
3. No hotspots, in the heating system .
4. External heating system. Thermo oil or high pressure steam.
(Smaller fryers with low energy requirement - direct electrical
heated or gas heated).
5. Continuous filtration of the oil if possible.
6. Oil cooling system to cool the frying oil quickly when production stops.
Snack Fryer Optimization Snack Fryer Optimization
1. Uniform and accurate control of the oil flow in the fryer.
2. Accurate oil level control.
3. No back eddies.
4. No splashing with oxygen contamination.
5. Front inlet most critical , many of the quality problems can be
related to the first oil contact the product get.
Oil flow
Snack Fryer Optimization Snack Fryer Optimization
Temperature and time
1. Precise control of the oil temperature.
2. Feeding of raw material to the fryer constant and evenly to
avoid temperature swing.
3. Control of the oil temperature at the end of the frying
process, Mallard reaction give the colour, taste and also acrylamide is mainly created
here.
4. Operator friendly control panel for start , stop and adjustment
of process parameters.
Snack Fryer Optimization Snack Fryer Optimization
Expanded snacks from pellets
•Very wide range of shapes and types.
•2D or 3D type (sensitivity during expansion varies).
•Shapes and sizes.
e.g. Small Edges can stick in at small holes , expand and get stuck .
•Starch base from, e.g Potato, Corn , Rice, Tapioca, Wheat. etc.
Snack Fryer Optimization Snack Fryer Optimization
Expanded snacks, points to take in consideration at different pellet types.
•Short Frying time
< 8 sec.
Critical:
Oil can be pushed out by the paddles !
Energy will be the capacity limit.
•Long Frying time
> 30 sec.
Critical:
High product volume in the fryer.
Frying volume will be the capacity limit.
Snack Fryer Optimization Snack Fryer Optimization
Expanded snacks, points to take in consideration at different pellet types.
•Deoiling
Quick and before any cooling.
•High oil temperatures .
Up to 205 – 210 ⁰C for some types.
Low oil volume and short turn over time important.
•Very low weight on some product types.
Product easily will hang on paddles.
Critical for Rice starch pellets.
• Effective energy supply to every piece.
To avoid unequal expansion.
Optimal expansion wanted for all pieces
•The pellets descend first in the oil and soon the water
evaporation starts. After a few seconds they float to the surface.
Submerger device needed.
•Oil filter as option
Batch filters 100 – 200µm.
Snack Fryer Optimization Snack Fryer Optimization
Star wheel fryer capacities 150 kg/h – 700 kg/h
Electrical heaters
Perforated pan insert
Perforated sector for the
steam evacuation
Easy glide profile for
submerge and push out
Hood for steam evacuation and
to keep a steam blanket.
Minimize oxygen contamination
of the oil.
Operator friendly
Touch screen and
PLC control.
Snack Fryer Optimization Snack Fryer Optimization
MSF fryer capacities 500 kg/h – 1200 kg/h
Thermo oil or
Electrical external
heat exchanger
Batch filters and
level control
Oil circulation pump
Top belt for
-Time control
-Submerge
-Push out off ready product
Multi zone belt type snack fryer for higher capacity
Oil tank
Snack Fryer Optimization Snack Fryer Optimization
Corn nut fryer
•Small dimension product.
•Product floats from the start
•Top sub merger belt for time control.
•External oil circulation
Snack Fryer Optimization Snack Fryer Optimization
Pea nut fryer
•High density ~ 0,6 kg/liter.
•Minimal pickup of oil < 5% ,(very long turnover time).
•Oil has to be changed regular.
•Product sinks from the start
•Bottom belt
•External oil circulation
•Continuous filtration , Full flow Cyclone +Batch 200µm.
Typical frying cond. 150 C – 155 C 6 - 10 min
Snack Fryer Optimization Snack Fryer Optimization
Fabricated chips fryer
“Stackable chips”
•Form top belt and bottom belt.
•Tolerance on belts critical.
•Oil flow has to be perfect to form
the chips on the form plate.
Snack Fryer Optimization Snack Fryer Optimization
•Wet pasta snacks fryer
•Banana chips
•Cassava chips
•Direct extruded snack products
Snack Fryer Optimization Snack Fryer Optimization
•Cassava , Tapioca chips
•High starch content (DM > 30%).
•Product both float and sink in the oil.
•Need a bottom belt
•Principe close to a regular potato chips fryer but equipped with bottom
belt.
•Banana chips
•High in starch content (DM ~ 28%)
•Regular potato chips fryer used.
•Banana chips step 2 sugar coated
•Single zone chips type fryer
Snack Fryer Optimization
Free floating zone
Potato chips , Banana chips, Cassava chips, Tortilla chips
Multi Zone Chips fryer
Paddle belt zone Submerge belt zone
Snack Fryer Optimization
Out feed (holding) belt
Water Evaporation curve for potato slices
Snack Fryer Optimization Snack Fryer Optimization
• Oil filtration systems
(mechanical )
Full flow –capacities
up to 9 500 liters per min.
Snack Fryer Optimization Rosenqvists Food Technologies
Thank you and have a good day!