Frying is a cooking
operation where the food is cooked in edible oil
at temperatures in the region of 200°C. Vegetable oil, or a mixture of animal fat and vegetable
oil, is normally used.
Field of application
Raw materials such as fish, potatoes and chicken can be fried, e.g. in the production of products such as fish fingers, potato
chips and chicken nuggets.
Techniques, methods and equipment
The product is fed into the fryer on a slatted belt. The fryer is a horizontal chamber, containing the oil. The product drops into the oil and the expansion of the batter brings the product to the surface of the oil. The slatted belt feeds the product under the main fryer belt, which takes the product through the fryer and controls the frying time. The take-out belt at the end of the fryer lifts the product out of the oil, allows drainage and transfers the product to the inspection and packing belts. Fryers are equipped with a fume extraction
fan to eliminate fume leakage. The frying temperature
and time vary according to the product being processed. Temperatures range from 190 to 200°C and residence times in the fryer are normally around 35 seconds, but can be as high as 6 minutes.