Baking & Snack - April 2005 - 67

ᮣ This new fryer design uses curtains of hot oil for snacks such as peanuts as
well as fried pastry-type products.
HEAT AND CONTROL INC.

more efficiently and at lower costs as well as external
regulations regarding air quality and proper control of
waste streams.
A major equipment manufacturer on the West Coast
developed a system called HeatWave. This unit fries
foods using a falling film of hot oil.
The HeatWave system can be used for
a number of different products, including pastries. It has the advantage
of using 50% less oil than a traditional
fryer, according to the company.
Other innovations include vacuum and microwave fryers. Vacuum
fryers are batch systems that allow
processors to fry at lower tempera4ROMPHASBEENPRODUCINGHIGH
tures and reduce oil pickup in the
QUALITYSHEETINGANDLAMINATING
EQUIPMENTFORMORETHANYEARS
products being fried. These systems
/URLAMINATORSHAVEEXCELLENT
are, however, quite expensive. MiDOUGHHANDLINGCAPABILITYFORPIZZA
crowave fryers use microwave energy
CROISSANTPUFFDANISHDONUTETC
along with hot oil to cook products.
7ITHSTATE
OF
THE
ARTTOUCHSCREENS
Air quality is an issue that fryer
ONEACHSECTIONYOUWILLHAVE
operators must address. Emissions,
CONVENIENTCONTROLOFALLYOUR
especially oil droplets, can irritate
PARAMETERS4ROMPALSODOES3HEETED
skin, damage automobiles and kill
"READ,INES6ERTICAL-IXING3YSTEMS
vegetation. Processors who install
0IZZA3HEETINGAND4OPPING,INES2ACK
new systems should incorporate
,OADINGAND$OUGH
scrubbers, oil mist eliminators or
(ANDLING3YSTEMS
combustion systems to protect the
environment. They should also
research Environmental Protection
Agency and local air quality board
regulations to be sure the new system conforms to standards.
Overall, pastry processors manufacture a range of fried products
including donuts, fried pies and
Danish. When selecting a new fryer,
the processor should work with
equipment manufacturers to obtain
the best system that will meet the
company's needs. Engineers must
evaluate the characteristics of the
product being manufactured (will
it float or sink), production rates,
oil pickup by the product, the type
of fryer (direct or indirect heating),
filtration system, conveyance systems, emissions and cleaning and
maintenance. A lot to consider, but
worth the price of admission.
Ⅲ

ur

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is our

,AMINATORS

s!LLSTAINLESSSTEELCONSTRUCTION
s0OUNDAGEPERHOURhUNLIMITEDv
s7IDTHSFROMMMTOMM
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MAILTROMPUSA BELLSOUTHNET

WWWTROMPNL

For more information, see Page 117

April 2005 / BAKING & SNACK / 69

Baking & Snack - April 2005

Table of Contents for the Digital Edition of Baking & Snack - April 2005

Contents
Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
Baking & Snack - April 2005 - 5
Baking & Snack - April 2005 - 6
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