Please help in Frying Machinery!
Started by evanlaksmono, Dec 03 2012 12:15 PM
Hi there,
This is my first time joining the forum and so excited!
I was planning to set up an inline for creating a deep fried shallots.
I have searched thoroughly over the internet and found out several resources but not directly linked in cooking deep fried shallots.
My first thought is
Raw Material (shallots) --> Peeling --> Washing --> Slicing --> Deep fryer --> Oil removing --> Packing --> Seal
However, the tricky part is using the right machinery to produce this.
I was planning to use Vacuum Frying as this looks promising, is there any other type of frying that is industrially better than vacuum frying and how does that work? And how does that work?
I was trying to search for a factory plans for creating fried potato chips ( pringles, etc) or other similar types but cannot seem to find it anywhere, any help would be appreciated :)
Thank you very much
Regards,
Evan
This is my first time joining the forum and so excited!
I was planning to set up an inline for creating a deep fried shallots.
I have searched thoroughly over the internet and found out several resources but not directly linked in cooking deep fried shallots.
My first thought is
Raw Material (shallots) --> Peeling --> Washing --> Slicing --> Deep fryer --> Oil removing --> Packing --> Seal
However, the tricky part is using the right machinery to produce this.
I was planning to use Vacuum Frying as this looks promising, is there any other type of frying that is industrially better than vacuum frying and how does that work? And how does that work?
I was trying to search for a factory plans for creating fried potato chips ( pringles, etc) or other similar types but cannot seem to find it anywhere, any help would be appreciated :)
Thank you very much
Regards,
Evan
Certifications for imported equipment and machinery
Cover up machinery after sanitation
In your facility who is in charge of machinery painting?
Traceability of frying oil
Flash Frying Product and packing in High Risk Area
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Hi Evan,
If you contact TNA they have a guy who is sometimes in Australia / NZ who knows a fair bit about frying. From memory his name is Roger. He used to have his own company supplying fryers.
If you can get on to him I am sure he will be very helpful.
If you contact TNA they have a guy who is sometimes in Australia / NZ who knows a fair bit about frying. From memory his name is Roger. He used to have his own company supplying fryers.
If you can get on to him I am sure he will be very helpful.
Dear evan,
Welcome to the Forum!
Sorry for the limited response so far, yr query is obviously a little unusual.
I did a little googling and found this -
Optimization of vacuum frying condition for shallot.pdf 115.23KB 13 downloads
One popular route for your type of project is to select a few of the big-name manufacturers of deep friers and ask for help. they have met almost every product on a menu and are usually only too happy to advise if a possible sale seems in the offing
Rgds / Charles.C
Welcome to the Forum!
Sorry for the limited response so far, yr query is obviously a little unusual.
I did a little googling and found this -
Optimization of vacuum frying condition for shallot.pdf 115.23KB 13 downloads
One popular route for your type of project is to select a few of the big-name manufacturers of deep friers and ask for help. they have met almost every product on a menu and are usually only too happy to advise if a possible sale seems in the offing
Rgds / Charles.C
Certifications for imported equipment and machinery
Cover up machinery after sanitation
In your facility who is in charge of machinery painting?
Traceability of frying oil
Flash Frying Product and packing in High Risk Area
Glove use when frying foods to reduce cross contamination
Frying Oil Quality Monitoring
Best frying oil for doughnuts?
Critical Limit for frying process
Micro limits on machinery used for food packaging production