Externally Heated Mega Tortilla Chip Fryers


Application

For continuous frying of Tortilla Chips, as well as other snack products, where the tolerances for frying consistency and oil quality are critical.


Capacity

  • Model 48-19 12-Row up to 2,250 lbs./Hour
  • Model 60-18 14-Row up to 3,000 lbs./Hour

Construction

  • Base support frame is all heavy duty stainless steel tubing
  • Entire kettle manufactured from stainless steel with 1″ stainless steel plate bottom for stability
  • Hood doors are all 304 stainless steel
  • All belting and paddles are stainless steel

Critical Control Point Monitors

Variable speed controls on paddles/submerger and discharge belt, controlled by touchscreen accessible PLC program. Each speed can be set up as part of recipe presets for repeatable dwell time.


Conveying System Features

  • Submerger belt with paddles 
  • Synchronized stainless steel inlet paddles gently distribute the chips and convey them to the submerger belt
  • Separate A/C inverter drive systems control paddles/submerger and discharge belt speeds independently
  • External motorized fines drum and discharge conveyor with programmable air pulse to discharge fines
  • Stainless steel mesh discharge belts supported with rotary style bearings to eliminate belt wear and reduce maintenance

Main Oil Circulation Features

  • High velocity centrifugal pump continuously circulates oil through the fryer and heat exchanger
  • Fines are held in suspension and removed as 100% of the circulating oil passes through the fines removal drum

Drive

  • Both paddles/submerger and discharge belts have variable speed A/C inverter drive systems

Cooker Features

  • Fryer design utilizes minimum oil to achieve rapid oil turnover with precision cooking (approximately 4-5 hours)
  • Unique large volume oil distribution inlet manifold with easily removable clean out provides even distribution of flow over full width of fryer
  • Auto level control to replenish oil as needed
  • Unique design of submerger conveyor frame prevents warpage
  • Kettle design allows submerging of all conveyor components to simplify clean-up
  • Motorized fines removal system continuously removes foreign matter, extending oil quality
  • Magnetic starter with control circuit for oil vapor exhaust
  • U.L. approved control and disconnect electrical system
  • Motorized hood lift

Options

  • Clean in-place system
  • Thermal oxidizer will efficiently direct vegetable oil heater (external) to incinerate VOC (Volatile Organic
    Compounds) flow from fryer exhaust
  • In-line vent oil extractor
  • Oil scrubber
  • Stainless steel kettle
  • CE or CSA Conforming
  • Dual zone chart recorder

Heat Exchanger Features

  • 87% efficient transfer of flame heat to oil (individual operator conditions may vary results)
  • Stack mounted safety high stack temperature shutdown sensor (shutdown may require manual resetting as well as the flame management system)
  • Alarm horn with silence button for the burner shutdown
  • Door mounted indicating lights for power on, burner on, alarm, main fuel and flame failure reset switch
  • Internally mounted flame safety with descriptive messages indicating type of failure with door mounted reset button and UV flame sensor
  • High pressure and low differential pressure switches for low fluid flow safety shutdown
  • Bypass style check valve facilitates cleaning
  • Low combustion air safety shutdown switch

Thermal Fluid System Features

  • Lowest oil displacement available for highest oil turnover
  • Allows remote external placement of heater/boiler
  • Flame/burner safety to include high stack temperature, low combustion air, high/low gas pressure and pressure differential switch to assure oil flow

Direct Heat Exchanger Features

  • Fryer mist incineration utilizes “lox nox” burner and dual heat recovery (direct oil heat and pre-heating of combustion air) provide best in class efficiency and emission controls
  • Provides exhaust system for fryer (all exhaust exits heat exchanger)
  • Utilizes multiple passes of smaller diameter pipes to provide lowest oil volume and lower BTU per square foot (gentler oil heating)