Every component of our oil management solutions are designed to maximize oil quality and improve energy efficiency. With advanced control over oil heating, filtration, transfer, cooling, and storage, as well as rapid oil turnover rate, you'll be able to create fresh and delicious products.
Preserve oil quality and deliver fresh product taste with our highly effective systems.
Responsive temperature adjustments throughout the process reduce thermal damage to the oil, maintaining quality and minimizing sanitation delays.
Help reduce oil pollution and maximize energy savings with sustainable and environmentally-safe operations.
Strip fried potato products of surface-oil prior to freezing and packing. The stripped oil is recovered through a bank of cyclones and returned to the fryer oil recovery system. Solid fines are separated, and the reusable oil is transferred back into the frying system.
Continuously remove ultra-fine product particles that quickly damage oil and product quality. The disposable filter paper continuously "polishes" oil to keep your frying oil clean.
Before a fryer can be cleaned, its cooking oil should be cooled to 250°F (121°C) or less prior to draining or "thermal shock" damage to the fryer can occur. Quickly cooling oil also prolongs oil quality by reducing oxidation.
Continuously remove flour, breading crumbs, batter, nut sediment, and other fines to keep frying oil clean. The disposable filter paper continuously "polishes" oil by removing flour and other extremely fine particles.
Factory-assembled fryer support modules centralize all continuous fryer support equipment to speed up installation, to save floor space, and to simplify maintenance. Customize your support module to fit your fryer and plant layout. Available in steel or sanitary stainless steel construction.
Our cooking oil pump sets provide reliable fresh oil make-up and transfer for snack and USDA-style fryer systems.
The Booster Heater preheats cooking oil by using normally wasted exhaust gases and is mounted over the stack of most any heat exchanger or firebox.
Space-saving vertical design quickly and gently heats circulating cooking oil and keeps tubing free of particulate accumulation. The low oil volume promotes fast turnover and a low free fatty acid level for higher quality products.
Pre-heat your fryer system’s cooking oil, heat water for sanitation, or heat your building using energy you normally don't use.
Convert typically wasted fryer exhaust heat into usable energy for HVAC, equipment operation, sanitation, or food processing.
Produce fast, uniform heating of cooking oil with no hot spots. This compact, horizontal design features easily inspectable stainless steel oil tubing and high thermal efficiency and is completely assembled, ready for operation. Available in standard sizes with heat transfer capacities up to 20 million BTU/hr.
KleenHeat offers high energy efficiency oil heating combined with highly effective pollution control removing oil, odors, and particulates from fryer exhaust.
Continuous filtration of flour and other fine particles (fines) from frying oil improves your oil quality and ensure products will taste fresher and have a longer shelf life. Using disposable filter paper, a chain-edged stainless-steel filter belt continuously carries fines out of the oil and deposits them into your waste container.
Fines are continuously removed from frying oil by a revolving metal-mesh drum helping to minimize oil exposure to fines and reduces clean-up time by preventing fines buildup in your fryer. This helps to keep free fatty acid levels to a minimum and make your products taste fresher and have a longer shelf life.
The centrifugal filtration of the KleenSweep provides continuous removal of fines from cooking oil to improve your product’s quality, is simple to operate, and requires minimal floor space.
Improve product and oil quality by continuously removing crumbs and carbonized particles from batch and continuous fryers. Particles are easily cleaned from reusable, lift-out filter bags.
Continuously remove particles from cooking oil or water for improved product quality and efficient equipment operation.
Centrifugal force quickly and gently reduces the oil content of batch fried potato chips and other foods.
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