Direct-fired or electrically heated commercial batch deep fryer.

Rotating drum with spice and oil dispensers for uniform snack coating. Pick the drum geometry that fits your batch behaviour.

Centrifuge that rapidly spins freshly fried snacks to extract excess surface oil.

Continuous frying line powered indirectly by thermal oil, preventing oil degradation.

Deep batch frying vat heated evenly by a built-in thermic fluid jacket.