Oil Fryer

Fried products are prepared using a dedicated frying wok, typically heated either by gas burners or electric heating elements. The wok is equipped with an agitator that provides continuous stirring during frying, ensuring uniform heat distribution and preventing localized scorching. The wok body can be mechanically tilted horizontally, allowing the cooked product to be discharged onto a trolley once the heating and stirring process is completed, ready for subsequent cooling, seasoning, or packaging operations

The design of the frying wok is determined by its required capacity and the selected heating method. The wok dimensions, heating power, agitator configuration, and tilting mechanism must be engineered according to the production volume and heating mode to ensure adequate thermal efficiency and consistent product quality during the frying process