ABSTRACT

Conventional fryers used in industry can be categorized into two types: batch fryers and continuous fryers. Batch fryers are used in restaurants and can produce fried products on a small scale. Oil is put into a pan and heated by a gas burner. It may also be heated by using a heat exchanger. After the oil is heated to the desired temperature, a basket lled with food is lowered into the hot oil. The addition of food causes a drop in oil temperature, but then oil regains its initial temperature as frying continues. In continuous fryers, food enters the fryer at one end and fried product is removed from the opposite end. These fryers are used for large-scale production of fried products (Gupta, Grant, and Stier 2004).