Frying Systems for Extruded Products

Different types of fried extruded products are entering the snack food market.

( Bild på Bissli fritösen till Israel )

These products called " wet pasta", Kuri-kuri. etc. have in common that from the extruder the formed product are fed directly to the fryer, where they are fried to the final shapes,
forms, tastes and textures.

The frying system has a " free-flow" zone where the delicate product is soft before finding its stabile form. This is a critical part of the fryer as the product has to have a very controlled holding time, be separated at a very accurate temperature. Oil flow control is critical. The fryer has an external oil heating over a tube heat excahnger, continuous oil filtration to remove any small particles or debris.

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