Bottom-Fired Fryer – Chicken Pieces and Fish
Industry: Snack Food Manufacturing (NAICS 31191)
NAICS process:
Process Brief: Involves the partial or total immersion of food pieces in hot oil in order to cook the pieces, remove moisture, and impart crispness.
Energy source: Natural gas
Energy Intensity: 1450-5900 Btu/lb
The bottom-fired fryer is the least expensive and generally the least efficient of all the conventional industrial fryers. In the bottom-fired fryer, several small gas-fired burners located beneath the kettle heat the cooking oil. The shallow kettle results in a reduced amount of oil required to maintain the proper oil capacity and promotes rapid oil turnover. However, because the kettle is heated directly, the accumulation of solid particles on the kettle bottom can seriously reduce the heat transfer rate, as well as accelerate oil degradation due to localized overheating. These problems can be alleviated by providing a cold well with an oil-circulation pump to flush the solids to the cold well for removal.
Manufacturers
Heat and Control
Corporate Headquarters
21121 Cabot Blvd.
Hayward, California 94545-1132
Telephone: 800-227-5980, 510-259-0500
Web site: www.heatandcontrol.com
FMC FoodTech Chicago
200 East Randolph
Chicago, IL 60601
Telephone: 312-861-6000
Web site: www.fmctechnologies.com
FOODesign Machinery and Systems, Inc.
29103 SW Kinsman Road
Wilsonville, OR 97070
Telephone: 503-685-5030
Web site: www.foodesign.com