Featuring parallel oil flow, adapted outfeed plates and a dual zone independent temperature set up, the R/K allows producers to minimize the formation of Acrylamide. This is effected by creating a large Δ T (30° C) over the fryer, which allows a lower end frying temperature.
Additionally, the dual oil circulation makes it also possible to create a U-type temperature curve, which is typical for batch fryers. This creates chips (crisps) with a harder bite (Kettle-style).
Other aspects which have been looked at during the design of the new fryer are:
- A homogeneous oil flow through the frying kettle, resulting in accurate retention time of the slices
- Hygienic design of the frying kettle and transport system
- Integrated defatting belt
- Controllable and reproducible process settings
- Improved access to the internals of the fryer which makes it more friendly for cleaning and maintenance
- The first fryer will be installed at the end of February.
