This fryer produces 150, 200, 300, or 500 kilograms of finished french fries per hour.
It consists of a long channel that contains the cooking oil, into which the metal, wire conveyer belt enters with the product, transporting it from one end to the other. A centrifuge pump pushes the oil in the same direction in which the product is traveling, heats it, and evaporates all of the water that the product contains. The oil is slowly cool as it circulates within the channel. It is pulled within the circulation pump, where it passes through a heat interchanger that heats it again just before the pump injects it back into the channel.
The heating system uses a gas burner. A fan pushes the combustion gases through the tubes that heat the oil. The gases then escape to the atmosphere through the unit's chimney.
The circulating oil passes through the filter, which separates the large particles from the oil, before it enters into the circulating pump. We give you the option to add a centrifuge filter that separates the smaller particles from the oil.
The transportation of the products, depending on what they are, can be accomplished with spinning blades or by a conveyer belt. To make the cleaning easier, there is an elevation system mounted onto the conveyer belt, which allows you to lift it up to 50 cm above the channel.
The oil level is automatically maintained using a special floater that adds oil as it diminishes. The temperature of the oil, as it enters into the channel, is automatically checked and maintained by the unit's thermostat.

FILTERS: Two filters retain the larger breaded particles that are circulating within the oil. The filters have a basket-like form, and they must be cleaned manually every time the oil changes 10 cm between one filter and the other. The breaded particles are removed in this manner to avoid burning them. The filters should be changed or cleaned one at a time to avoid leaving a clear passage to the circulation pump. Never allow the filters to clog in such a form that they don't allow the passage of the oil to the pump. Never run this unit without oil.

OIL PUMP: The purpose of the pump is to constantly circulate the oil within the fryer. Never turn the burners on without turning the circulation pump on, because in such a case, the oil will burn. There is a setting in the control panel that make this an impossibility. For this reason, never turn this setting off, because you're risking great damage to the unit. 

TRANSPORTER: The transporter is a metal, mesh belt that has changeable speeds that allow you to adjust the amount of time that the product is in the oil. The operator must decide the amount of time according to the product being cooked, its thickness, the temperature of the oil and depending on how well he wants the product to be cooked. At the exiting end of the channel, you will find a section of the transporter that is inclined upwards. This part of the transporter extracts the product from the cooking oil and at the same time allows the excess oil to drip off the product, drying it.

LIFTER: The transporter or conveyer belt can be lifted to allow you to clean the channel where the product was cooked. Use the crank to lift the transporter and be sure to insert the security bolts that prevent the transporter from hurting someone in the case that the crank gives out. While cleaning, always be sure to insert the security bolts.

BURNER: The burner is totally automatic. It works under two settings, high heat (AF) and low heat (BF). When the burner is set on the high heat setting, it is as hot as it goes. When it is set on the low heat setting, it is as low as it can go. It is complemented with a centrifuge fan, which pushes the hot air through the tubing. The burner also has an out gas spout and a head mixer that plug into the fireplace. An electronic brain turns the burner off and on for maximum security conditions. At the same time, it operates together with the temperature thermostat, which regulates the temperature of the oil. The system orders the burner to operate in high heat when the temperature drops below that which was programmed, which allows you to cook at high temperatures. If the temperature of the oil passes the programmed temperature, the system automatically switches to low heat. If for any reason the product stops entering the channel of cooking oil, the temperature will continue to rise even when it is in the low heat setting. When the temperature passes the programmed high temperature, it will shut down automatically. The system, then, will not allow itself to turn back on until the oil temperature has dropped below the programmed low temperature. You can, then, turn the unit back on by pressing the reset button or by pressing the red button on the backside of the burner. The system will be turned on in low heat and once it has reached a programmed temperature it will switch to high heat. Before the unit is turned on, the electronic brain will do a complete cycle to assure that there are no mechanical failures, and after, it will turn the fan on. If there are no abnormalities, the system will start the sweeping operation for about 12 seconds and then, it will open the gas valve and shoot sparks until the flame has been lit. If, for any reason, it does not light immediately, it will cut the gas. In these cases, the operator must wait a few minutes before trying to start the unit again. When you restart the unit, pay close attention to what may be causing the problem. There is also a gauge that will indicate if the flame is lit or not. In the starting process, if the flame is not lit immediately, the system will shut off the gas. All other operating details and technical information can be found in the burner's manual. It is important to know that the gas pressure that enters the burner must be 28 grams per square centimeter. In other words, it needs a water pipe of 28 cm and a pressure regulator that regulates the amount of pressure that enters and the flow must not exceed the maximum of 35 m cubed per hour.

TUNNEL AND DOME: There are a series of snap on lids on top of the conveyer belt that form a type of tunnel that help maintain the temperature of the fryer. It also channelizes the heat and the steam towards the unit's chimney (dome). In almost all the cases, we advice you to get a fan that helps you extract the heat and the steam. If you don't have a good extraction system, you will not provide a good work environment for your employees and at the same time, the humidity caused by the failure to extract these vapors correctly can cause adverse effects to the burner's electronic controls.

OIL LEVEL: There is a special floater that controls the oil level. As the oil level drops, it allows the entrance of more cooking oil. The oil level must stay constant during the entire operation. It should remain at the same level as the lower rung of the horizontal conveyer belt. When you first turn the burner on, the oil level will rise because the heat makes it expand.  Also, when you start the frying process the oil will rise because of the oil displacement caused by the entering products. For these reasons, we recommend that you fill the channel up to 4 cm below the conveyer belt, so it doesn't overflow. We also recommend that you fill the channel with oil that comes from a lifted tank, which is installed by the operator. It is best to have this tank situated with some distance from the frying unit for safety reasons. The oil tan should be able to, at least, hold the oil equivalent of what the operator uses daily. The oil in the channel should never drop to a level in which the circulating pump sucks air. It this happens, you will hear the classic sucking sound, the temperature gauge will begin to move rapidly, and the burner's electronic systems will begin to turn on and shut off sporadically. This will also happen if the filters get clogged.

OIL DRAINING TANK: In order to effectively clean the unit and for safety reasons, it will be necessary to install a tank that is capable of draining the entire unit of its oil (750 liters). The circulating pump's tubing can be used to transfer the oil from the fryer to the tank. This tank should have a cone-like form and its apex should be 2 meters from the floor. Use 1 1/2 " piping from the tank to the fryer, which will allow you to fill it back up with the same oil using gravity. It is advisable that this lifted tank be placed at a great distance or even in another room to assure the safety of the operators and to pay less in insurance. The cone base of the tank is used to separate the leftover particles. It is best to connect pipes at several different levels in the tank.