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!