Baking & Snack - May 2024 - 84

FRYING
filter press for small, biological particulates and
both saturated and trans fats.
Rodriguez pointed out Topos Mondial's 20foot
fryer can make 1,000 dozen donuts an
hour with a 110-second fry time. The company
also makes kettles up to 32 feet.
" We've heavily automated a traditional-style
fryer system, " he said. " We made this technology
more approachable for entry-level users who are
looking to automate. "
Moline Machinery builds fryers in excess of 40 feet
and as wide as 50 inches.
" Having segmented heat control in fryers really alTop:
Fryers come with
better insulation that provides
energy and cooler
production areas while
eliminating hot spots on
the outside of the system.
Heat and Control
Bottom: Various conveyors
and transportation
systems keep peanuts
and other salted snacks
moving consistently
through the kettle of a
hot fryer.
TP Food Group
oil passes through a heat exchanger, where it's reheated
and re-injected into the fryer.
" Considering current oil prices, the defatter's return on
investment can be realized within just one year, making it
both a sustainable and financially savvy choice, " he said.
To make its fryers easy to clean, Topos Mondial
turned to sanitary design with burner tubes separated
to provide simple access and a flat bottom kettle for
quickly removing fines and other debris. Rodriguez said
the shallow, 20-foot kettle can be drained in under 15
minutes and refilled in 20 minutes, which allows for a
complete filtering and recycling of oil daily.
Topos Mondial uses the MFR-730, or melter filter reservoir
with a 730-gallon holding tank, that filters, reheats
and recycles oil on up to three fryers. He noted that oil
quickly drains from the fryer through a set of large particle
and dual sediment filters, then to a plate-and-frame
lows you to fine-tune how your donut is being fried, "
Moline said. " We can achieve some slight temperature
discrepancies across the length of a fryer, especially the
larger fryers. "
Recently, Moline Machinery rolled out its next generation,
mid-capacity system that produces up to 18,000
traditional 3-inch ring donuts an hour. It features an allin-one
system for cutting dough and loading the proofer.
" It minimizes the cost of tooling, " he said. " The time
it takes to go from Product A to Product B is greatly reduced.
Changeover times are less than a minute. It's ideal
for fresh daily delivery bakeries with multiple changeovers
every day. "
Van den Berg noted the capacity of the fryer is calculated
for such parameters as desired output capacity
in tons per hour, gauging the percentage of solids of the
raw materials and determining the desired moisture level
percentage after frying and drying.
When sizing a new fryer, Kozenski recommended
determining the required square foot area based on belt
loading, fry time and desired throughput. Producers
should then consider the heat load needed for the process
and the oil turnover rate, which is defined as the
period it takes for fresh oil to totally replenish the full
system oil volume during production.
Ideally, he added, the fryer should be sized to meet
the required production rate and run at full capacity.
When future growth requires greater capacity, a design
layout can be created with minimal modifications.
" If the fryer is oversized and the replenishment takes
too long, the oil degradation will result in oil being
thrown away prematurely, " Kozenski said. " In addition,
the product at the beginning of the day will be different
from the product at the end of the day due to the change
in oil quality over the production period. "
For donut and salted snack makers, the latest in automation
enables them to meet the sustained demand
for their products. As far as consumers are concerned,
nobody needs permission to indulge. If you fry it, they'll
try it.
84 Baking & Snack May 2024 / www.bakingbusiness.com
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