Kewaunee Academy of Fine Art

Effective oil management in frying systems

Consumers are no longer willing to sacrifice quality and taste by practicality, and manufacturers throughout the industry are beginning to put a greater emphasis on the development of products with excellent taste exhibiting a Color, texture and odor as part of a complete sensory experience. Frying is one of the fastest heat transfer methods available, and the implementation of an optimal frying and processing system can add considerable value to food products.
The selection of the frying equipment depends on many factors, including the product to be processed, the desired quality, the productive performance of the system and the oil management. The implementation of innovative frying systems, incorporating oil filtration mechanisms and smaller tube configurations, makes it possible to manage the oil more efficiently to maximize profitability and improve the performance on the production line.

Maintain product quality
oil is one of the most important ingredients in the lines of food production, and optimization of your life is an essential part of the process to meet different needs, including profitability include, integrity And its quality. When frying breaded or battered products, food grade oil can rapidly degrade due to the separation of the fragile product cover. The remains that remain in the fryer damage the quality of the oil and ultimately compromise the quality of the product in terms of taste, appearance and shelf life.
To maintain the quality of the oil, the residues released from the cut or covered products must be removed through a filtration system. That’s why the most innovative frying technology incorporates continuous filtration systems to help remove particles produced during cooking from the fryer.
In most frying operations, the fatty acid level of the food oil will reach an unacceptable level if the total oil volume of the system can not be renewed in a given time. This alters the cooking efficiency, making it difficult to clean the fryer, with a direct impact on the quality of the oil. The collection of the oil and the supply of new oil are therefore key considerations when it comes to oil management. The filtered oil is mixed with fresh oil and returned to the machine to recover the optimum volume level. Ensuring that the product is cooked using fresh oil helps manufacturers to produce the highest quality products possible.

Full control
design processing systems that incorporate integrated controls and tracking solutions makes part inherent efficiency of operations. Throughout the food industry, production lines have become increasingly complex, with more and more components integrated into the same network to increase production. An effective control system is key to ensuring that the production line remains easy to use and that movement between each area is perfect. The readjustment of these control systems for cooking and frying applications, recipes and specific products only increases efficiency even more.
Efficient control systems gather information from the entire line and store it in a central database so that plant managers can monitor any unusual activity, pinpoint their location and react quickly and effectively in the event of an incident. This greater level of control over the production line reduces the risk of interruptions in the production flow.
Controls and integration technology, such as programmable logic controllers (PLCs) and supervisory control and data acquisition (SCADA) systems, help improve efficiencies across the production line. In the same way, the motors that drive the conveyor belt can be adjusted completely from a single point to allow greater flexibility in the cooking time and the type of product, and the processors are able to accurately measure the oil levels together With the flow of product. This data can be used to improve transparency along the production line and inform change managers to improve performance.

Oil Sustainability
Increasingly emphasis is on sustainability frying systems that consume oil. Maintaining a low energy consumption is essential to try to achieve a more sustainable process. Green credentials should be aligned with manufacturers’ needs to increase overall production, profitability and quality of finished products.
An efficient design of the heating elements can contribute significantly to reduce the physical footprint of a system without compromising the flow or quality of the product. New fryer designs include smaller tube configurations to increase heat transfer, improve system efficiency by up to 84 percent, and reduce the overall footprint of the machine compared to conventional provisions. Since the amount of pipe determines the total size of the fryer, the less pipe is required the smaller the footprint of the machine. This also improves the oil heating time and reduces energy costs.

Minimizing downtime
Regular maintenance of the system is also important in the food industry to ensure that processes run efficiently, avoiding unscheduled repairs that can lead to serious consequences on line efficiency and profitability plant. Both the design and the material of the frying systems are important factors that can contribute to facilitate maintenance, minimize downtime and thus increase the efficiency of the system, which directly translates into the profitability of the product. Many suppliers offer systems where the main mechanical components, such as drive motors and bearings, are easily accessible and can be removed or replaced by spare parts for total availability, thus achieving minimum downtime and uninterrupted production flow . In addition, the use of stainless steel throughout the fryer ensures a longer life for the components.

Effective management of the oil in frying systems is essential for a profitable line food processing. With an increasingly demanding consumer base, manufacturers must now focus on factors such as oil quality, system sustainability and efficiencies that improve the overall profitability of the production line. Frying systems not only help provide a tasty product with real consumer appeal, but also help facilitate flexible and efficient production lines, maximizing product performance and promoting efficient operations. Visit

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