Continuous Deep Oil Fryer for Syrup Coating Product

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Over 50 Years of Continuous Deep Oil Fryer for Syrup Coating Product Supply | TSHS

Based in Taiwan, since 1965, TSUNG HSING FOOD MACHINERY CO., LTD. is a Continuous Deep Oil Fryer for Syrup Coating Product supplier in snack foods industry.

500 food processing production lines sold in 65 countries, TSHS is a food machine expert with over 54 years of experiences. CE certified, reasonably priced food processing machinery are industrial fryers, oil heating systems, seasoning tumblers, liquid mixer machines, liquid sprayer machines, etc.

TSHS has been offering customers high-quality food processing machines for green peas, nuts, potato chips, grain puffs and corn puffs, with total snack foods solutions. They represent trust, specialty, high-quality and safety specialization, which is where their name TSHS came from.

Continuous Deep Oil Fryer for Syrup Coating Product

After Syrup Coating and Frying Machine、Continues Syrup Coating Product Fryer, Continuous Deep Oil Fryer for Syrup Coating Product

Continuous Deep Oil Fryer for Syrup Coating Product
Continuous Deep Oil Fryer for Syrup Coating Product

TsungHsing Food Machinery is a continuous deep oil fryer manufacturer and supplier. TsungHsing Food Machinery is a food machine manufacturer and supplier. Fried sugared snack foods are popular in the Southeast Asian market and are the primary choice for many snack food manufacturers trying to develop new products, but sugared products are both loved and hated by producers because of the condensed impurities due to the mixing of sugar and oil. There are many problems in the production process.

Traditional Frying Way

When the sugar water of the sugared food is fried at high temperature, it will produce the principle of carbonization; also known as caramelization, the caramelization reaction will produce a large amount of residue, which makes the rapid increase of the acid value of the oil, thereby reducing the life of the oil, and the severe caramelization will condense and adhere to the mechanical equipment, causing the conveyor chain to break or deform, which may easily cause equipment damage. In order to reduce the damage of equipment, the traditional method chooses to use the fryer and batch processing method, manual feeding and long-term frying production, and it takes time to cleaning and equipment maintenance, which is inefficient in the production process. And it takes a lot of manpower and space, and the production capacity cannot meet the continuous mass production demand.

Large amount of residue. Reduce oil lifeBecause of Caramelization Equipment get damaged easily.
weak poin of Syrup Coating Product

Introduction

How to provide customers with continuous and uninterrupted frying of sugared products for a long time, so as to achieve the highest production capacity, has become the primary research and development direction and problem-solving goal of TSHS. Based on market demand and overcoming the problems caused by traditional frying, TSHS has introduced the new machine product of 2019, the continuous sugared fryer, with the latest technology.

The continuous sugared fryer is suitable for a large amount of sugared snack foods. It uses a heat medium heating system to provide a stable heat source, effectively and evenly fry the sugared products. Through the exclusive design principle, caramelized impurities produced by the sugar water and oil are precipitated to the bottom and no longer interfere with the operation of the equipment, thereby achieving the requirements of continuous and mass production.

Capacity

  • Please contact the company's business staff for further information in response to a difference product.

Features

  • The whole machine is made of stainless steel, which is beautiful, hygienic and durable
  • Space-saving.
  • Furnace coils are heated evenly by multiple tubes which increase both heat transfer area and efficiency.
  • With relevant safety alarms and automatic/manual stop protection.
  • Automatically continuous production
  • Special three-in-one design with optional heating systems according to customer’s requirements.
  • Reducing the condensed impurities due to the mixing of sugar and oil and extending equipment life.

Flow Chart

Feeding→ Syrup Pouring→ Quantitative Feeding→ Frying→ Vibrating→ Cooling→ Syrup Packaging

Peripherals / Accessories

1.Quantitative Feeding M/C

2.Vibration Oil Dripping

3.Cooling Conveyor

4.Syrup Pouring M/C

  

Applications

  • Sugared Snack Food

  

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