Our French fries and potato co-products processing equipment sets the industry standard for dependability, offering rapid and efficient processing of potato products including fries, wedges, and an array of co-products. Collaborating with our experts and strategic partners, we deliver comprehensive turnkey solutions — from spud to shipping.
We offer a diverse range of heating options, allowing you to choose between natural gas, oil, steam, thermal fluid, electric heating, KleenHeat® and Greenheat. Our fryers boast optimal product handling, uniform oil heating and flow control, efficient fines removal, rapid oil turnover, and clean-in-place sanitation. These features ensure the production of high-quality products with extended shelf life.
Our fryers provide precise oil flow control for even cooking — in even the largest fryers. Full control of zone flows and minimized oil volume further enhance operational efficiency and oil quality. With reliability, minimal operator intervention, and highly effective Clean-in-Place (CIP) systems, your operating costs are controlled while maximizing production.
The Heat and Control French Fry Fryer ensures trouble-free, high-capacity production with precise oil management for uniform cooking, and consistent quality. Integrated seamlessly into our full French fry processing lines — already operational worldwide — our fryers boast an impressive processing capacity of up to 35 tons per hour of finished product.
Our French fry and formed potato product systems are the workhorses of the industry. With options including multi-zone and two-stage continuous fryer systems, manufacturers are guaranteed uniformity in their products.
Two Stage FryersWith a specialized two-stage setup, tailored for the production of batter-coated fries, but equally suited to uncoated fries, this style of fryer boasts a unique design that maximizes production capacity, with a minimal footprint.
Oil velocity control and flexibility reduce damage to your product and coating losses. Controlled oil flow through multiple AccuFlow™ inlets ensures each French fry receives a consistent cooking time. Oil inlet directs fines out of the fryer to safeguard oil and product quality. An outside belt return reduces oil volume, further enhancing oil turnover time. Fines are efficiently removed through multiple outlets, minimizing oil degradation. The design of this system includes a drip tray oil flush system and full Clean-in-Place (CIP), ensuring optimal hygiene and reduced fines build-up in both stages.
With the batter firmly set, fries undergo final cooking in the second stage fryer. Multiple zones of oil inlets and outlets maintain a consistent average cooking temperature, low Delta T, by rapidly adjusting to changes in product load. Oil flow penetrates the pack for uniform cooking, eliminating clusters and quickly removing fines without product damage. Multi-zone frying is a great option of processors seeking to customize cooking conditions for different cuts of coated and uncoated French Fries with minimal fryer footprint.
Heat and Control’s unique continuous fryer design gives you complete control over product quality. AccuFlow™ oil inlets are proven to offer equal side-to-side oil flow for uniform cooking across all fryer width classes. Multiple oil inlets and outlets enable adjustments to oil velocity, volume, and temperature drop to suit specific products, while efficiently removing fines.
Continuous oil circulation between the fryer, filter, and heat exchanger provides precise temperature control and rapid adjustment to changes in product load. Low oil volume and rapid turnover ensure fresh products with extended shelf life.
CIP spray nozzles in the hood and exhaust stack clean all areas above the oil path. Self-locking motorized screw jacks conveniently raise the hood, and conveyors, clear of the pan for complete cleaning and maintenance access. Our fryer included cleverly engineered features which minimize fines buildup from the outset - to reduce overall cleaning time and improve cleaning effectiveness.
Select a department to email:
