Overview

The complete set of batch‑type frying machine is applicable to a wide variety of products, and can realize frying processing and production of various foods including potato chips, shrimp crackers and rice crust. The equipment integrates multiple functions such as frying, oil‑draining and material lifting. The whole working process adopts centralized automatic PLC control with precise control and stable operation, which can effectively improve production efficiency and save labor costs. Equipped with a mature temperature‑control system and well‑designed stirring structure, the equipment can optimize the frying effect of food and ensure stable quality of finished products.

This frying equipment is mainly composed of four parts: frying pot, lifting sieve, oil‑draining mechanism and conveying mechanism. The operation of the whole machine is centrally completed by the control cabinet, which is provided with automatic and manual control modes. Each mechanism can be operated independently under manual mode; under automatic mode, the whole frying production process runs fully automatically by the PLC system without manual intervention.

Main Parameters

1. Overall Dimension (L×W×H): 4800×2230×2900 mm

2. Production Capacity: 150～250 kg/h

3. Installed Power Consumption: 5 kW (fuel‑fired type); 58.5 kW (electric type)

4. Fuel Consumption: 10～14 kg/h

5. Fuel Oil Burner: 120 000 kcal

6. Frying Temperature: 190～220 ℃

7. Frying and Oil‑removal Time: 3～20 s, flexibly adjustable via corresponding switches on the control cabinet

8. Self‑equipped Air Pump: 0～1.2 MPa

Installation, Commissioning and Maintenance

1. Complete docking and installation of each single unit according to the equipment assembly schematic drawing. Place the equipment on solid and flat ground to ensure the lifting frying sieve can fully drop into the frying pot, and the conveyor hopper is directly below the outlet of the oil‑draining machine. Connect power supply cable and ground wire in standard manner. For fuel‑fired models, properly connect oil pipes and oil filter to guarantee smooth oil supply without leakage. Connect the air pump to the discharge solenoid valve of the oil‑draining machine with air pipes to ensure tight pipelines free of air leakage.

2. The outer part of the frying pot adopts stainless‑steel structure, and refractory thermal‑insulation materials are laid inside. Heat source of the equipment is provided by burner or electric heating tubes at the bottom of the pot body. A built‑in thermocouple inside the pot monitors oil temperature in real time, and temperature data is synchronously displayed on the temperature‑control meter. The working temperature of the frying pot can be set and controlled via the temperature‑control meter. Conventional frying production temperature can be set at 190‑220 ℃. After turning on the heating switch, the temperature‑control meter automatically controls start‑stop of the burner or electric heating tubes to stabilize oil temperature. The pot‑body stirring motor and the conveying motor matched with the oil‑draining machine are configured for continuous operation, and their start‑stop can be independently controlled by manual switches.

3. Automatic operation procedure of lifting sieve (initial state: highest position, automatic mode activated):

The equipment sequentially performs actions including descending, feeding and standing still, frying inside pot, ascending for oil dripping, high‑position discharging and reset‑descending, and runs cyclically under automatic mode. Single actions can be operated separately under manual mode. Lifting limit is adjusted jointly by limit blocks on the frying‑sieve rotating shaft and limit switches. For lower‑limit adjustment, ensure the frying sieve is close to pot bottom, meanwhile the stirring sprocket is precisely meshed with driving chain to guarantee normal operation of stirring mechanism. For upper‑limit adjustment, ensure complete material discharging from the frying sieve and smooth material falling into the oil‑draining machine. Limit switches directly affect operation safety and stability of the equipment. Regular inspection and maintenance are required to avoid risks of equipment failure and damage.

4. The oil‑draining machine is mainly used for centrifugal oil‑removal of food fed into the drum. During operation, materials enter the oil‑draining drum and complete oil‑removal by high‑speed rotation. After oil‑removal, the drum bottom lifts under air pressure for discharging; materials fall onto the conveyor for output. Upon completion of discharging, the drum bottom automatically resets for processing of the next batch of materials. The whole oil‑removal and discharging process is automatically controlled by PLC system, precisely matching the operation rhythm of the lifting sieve to cooperatively finish the whole frying procedure.