Fried Snacks & Chips

Fryers, de-oiling units and seasoning equipment finish potato chips, French fries, banana chips and expanded pellet snacks, either as batch kettles or within a continuous line. Oil temperature stability, even expansion and residual oil content decide product quality and running cost. Buyers focus on oil content, consistent colour and crunch, and a heating method that suits local fuel costs.

• Choose batch fryers for frequent product changes and small runs, and continuous fryers for long runs of a single product.
• Match tank volume and heating method, whether electric, gas or thermal oil, to target output and the fuel available on site.
• Add a de-oiling section directly after frying to reduce residual oil before the product reaches seasoning.
• Keep oil temperature and frying time uniform across the batch or belt so pellets expand evenly without curling or burnt edges.