Heat Exchanger Fryer – Chicken Pieces and Fish
Industry: Snack Food Manufacturing (NAICS 31191)
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: Typically, natural gas or oil can be used
Energy Intensity: 950- 3825 Btu/lb
The heat exchanger fryer was developed to reduce the amount of oil degradation due to overheating. There are two different types of heat exchanger fryers. In the first design, an inert heat transfer medium is heated in a combustion chamber and then is pumped through pipes, which are welded to the bottom of the fryer. While this design does provide highly accurate temperature control, operating costs are high, and the fryer is susceptible to the same problems that are associated with the bottom-fired fryer. For this reason, this type of heat exchanger fryer is not generally used.
In the second type of heat exchanger fryer, the cooking oil is either heated directly by combustion gases or by an inert heat transfer medium in a shell-and-tube heat exchanger before being circulated through the frying kettle. By using an inert heat transfer medium whose temperature does not exceed 600°F, oil degradation is reduced and oil life is extended. Both types of heat exchanger fryers can use either gas or oil; however, natural gas is commonly used.
FMC FoodTech Chicago
200 East Randolph
Chicago, IL 60601
Web site: www.fmctechnologies.com
FOODesign Machinery and Systems, Inc.
29103 SW Kinsman Road
Wilsonville, OR 97070
Web site: www.foodesign.com
Source: Overview GRI-03/0075; manufacturer’s images and info from web sites referenced and linked above;