Fry by wire
Our French fries fryers are now equipped with a completely restyled belt frame manufactured out of smooth steel. This makes cleaning easier and prevents any dirt build up in the fryer, resulting in the frying oil staying in optimum condition for a longer period. For fryers requiring level control, we have mounted a guided microwave (radar) level sensing system, which is accurate up to 0.5 mm. The level sensing system is not affected by oil temperature, oil varieties which may be used or water during the cleaning stage. Our radar system has already been used in many instances to replace floating ball systems and capacitive systems due to the accuracy and ability to remotely control the oil level.The revolutionary news is a whole new system based on oil circulation management in fryers. Our fully controlled oil circulation system controls oil injection and return based on more level sensors in the fryer. This system is developed for large fryers with extremely low oil levels, for example, fryers used for formed products or for fryers designed to operate with departmented temperature styles. As an example, we have recently built a fryer for formed products in which the minimum oil level is less then 10 mm and the frying length is approx. 20 meters, this combined with a retention time of 60 seconds. These fryers generally lead to eddy currents and dragging oil with the belt. This has been solved by an new level control system. The multiple oil injections, both bottom up and top down, injecting frying oil on to the full frying track. The radar level controlled multiple oil return system pumps the oil to the catch box. If the belt speed is changed everything will be continuously stabilized. Last but not least we can control the temperature in each zone to the desired temperature.
We think everyone having experience with large formed product fryers will see this can only be achieved in case you have very experienced operators, but these people are difficult to find. For this new developed frying system with extreme short oil turn over time, with controlled oil injection and continuous controlled oil return, we developed the “fry by wire” system. The whole fryer system with flow, temperature, and levels is continuously monitored and controlled similar to computerized controls in the aircraft industry.
