Fryer_-_Bottom |

Bottom-Fired Fryer – Chicken Pieces and Fish

Industry: Snack Food Manufacturing (NAICS 31191)

NAICS process:

31191 Frying


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.




Fryer_FoodDesign1 Fryer_FoodDesign2




Heat and Control

Corporate Headquarters

21121 Cabot Blvd.

Hayward, California 94545-1132

Telephone: 800-227-5980, 510-259-0500

Web site:



FMC FoodTech Chicago

200 East Randolph

Chicago, IL 60601

Telephone: 312-861-6000

Web site:



FOODesign Machinery and Systems, Inc.

29103 SW Kinsman Road

Wilsonville, OR 97070

Telephone: 503-685-5030

Web site:

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