Centralized Frying System

Product Description

The Top Five Benefits of the Centralized Frying System which was designed, Developed, Manufactured and Communicated for the first time in India for Manufacture of Traditional Indian Snack Foods are under.

• 50% saving of liquid / gaseous fuel as compared to tradional methods of manufacturing.
• 5 to 7 % savings on vegetable oil, compared to traditional Burner Bhatti method.
• Considerably uniform finished product quality and quantity.
• Excellent hygienic conditions in production implements and frying.
• Comfortable and healthy working environment in the manufacturing area.

• High Fuel Saving achieved by having proper selection of insulating materials and covering the insulation & cladding the installed equipments by stainless steel and cladding the pipe lines by this aluminium sheet.
• By providing a Visual, Digital Display of Frying Temperature indicator at every Workstation to achieve, correct selection of raw materials input temperature and time into the frying media and correct time removal of fried products like - Samosa, Bhujia, Ghatia, Chana Dal, Moong Dal, Chiwda, Dankoli, Bhakharwadi, Ratlami Sev, Kachori, Bhavnagri, Methi Puri, Besan Bundi, Makai Mixture etc .
• No pollution of fiesel flames in the manufacturing area due to centrally generated heat outside the manufacturing area and due to the design and quality of the insulation of the Workstation there is no radiation of heat from the exterior of the Workstation towards the operator of Workstation.

COMPLETE PLANT FOR MANUFACTURING ALL KINDS OF INDIAN NAMKEENS

OUR SYSTEM OFFERS

• 40% to 50% saving of cost of fuel as compared to traditional Bhatti method.
• 5 to 7% savings on cost of vegetable oil
• Hygienic manufacturing setup
• Good shine on finished product
• Quantifiable installed capacity with scope of expansion

Technical Details