Florigo launches a continuous potato chip fryer with the patented opti-flow technology for improved frying performance.
The conti-pro 3 fryer’s integrated opti-flow technology optimises the oil flow through the kettle, ensuring that each potato slice is evenly fried.
This limits the formation of acrylamides and reducing the amount of rejects by up to 10%.
The opti-flow technology is based on an oil inlet section that changes the fluid dynamics within the kettle.
This increases the oil flow speed and produce a more streamlined laminar flow over the full width and length of the fryer pan.
Normally, as the oil flow increases in the fryer so does the turbulence, which can cause the oil to spin in one place, resulting in unevenly fried potato slices and therefore an increase in the level of acrylamide and rejects.
The opti-flow technology minimises the occurrence of turbulence by removing 99% of cyclone dead spots at the beginning of the fryer.
This maintains a nominal flow speed throughout the fryer, preventing debris from settling and ensuring that potato slices do not absorb or carry any excess oil.
As a result, each potato chip is evenly fried, lowering the level of acrylamides and reducing the number of rejects for enhanced product quality and increased yield.