ABSTRACT
The processes used to fry food products can be divided into
two broad categories: 1) those that are static and smaller
(whose capacity can range from 8-28 L of oil), classified
as batch fryers used in the catering restaurants; and 2) those
that fry large amou nts of products in a moving bed, used in
the food industry, classified as continuous fryers (having a
throughput that varies from 250-25,000 kg product hr-1).
These fryers can operate at atmospheric and low/high
pressure conditions.
