Batch Type Potato Chips Fryer

Loading: Washed and peeled potato slices are placed into a perforated frying basket.

Heating: Oil is heated (typically 150180C).

Frying: Basket is lowered into the hot oil for a set time.

Draining: Basket is lifted and excess oil drains back into the tank.

Output: Crispy potato chips are discharged, cooled, and ready for seasoning/packing.                                                                                                                                                                                                                       Main Components:-

Stainless Steel Fry Tank: Usually SS304 for hygiene and durability

Heating System:

• Fuel-fired burners (LPG/Diesel).

Temperature Controller: Ensures consistent oil temp.

Basket & Hoist: For lowering/raising product.

Oil Filtration/Drain: Removes solids & extends oil life.                                                                                                                                   Advantages:-

 Good for low & medium volume production.

 Lower capital cost than continuous systems.

 Easier to clean & maintain.

 Better control over each batch.                                                                                                                                                                                                  Applications:-

Small/medium potato chips factories.

Snack manufacturers testing recipe.