Florigo (from tna) has announced the launch of a new continuous potato chip fryer that features patented opti-flow technology for improved frying performance. The new conti-pro® PC 3 fryer’s integrated opti-flow technology optimizes the oil flow through the kettle, ensuring that each potato slice is evenly fried, limiting the formation of acrylamides and reducing the amount of rejects by up to 10%.
Florigo’s patented opti-flow technology is based on an oil inlet section that changes the fluid dynamics within the kettle to increase oil flow speed and produce a more streamlined laminar flow over the full width and length of the fryer pan. Normally, as the oil flow increases in the fryer so does the turbulence, which can cause the oil to spin in one place, resulting in unevenly fried potato slices and therefore an increase in the level of acrylamide and rejects.
Florigo’s opti-flow technology minimizes the occurrence of turbulence by removing 99% of cyclone dead spots at the beginning of the fryer. This maintains a nominal flow speed throughout the fryer, preventing debris from settling and ensuring that potato slices don’t absorb or carry any excess oil.Arnaud Jansse, applications engineer at Florigo, said: “The food industry is constantly evolving and we want to make sure that our customers have the tools they need to meet future demands in terms of yield and product quality. With our new conti-pro PC 3 continuous fryer, we were able to incorporate our unique opti-flow technology into our latest generation of fryers to ensure potato processors can stay one step ahead of the market.”
The Florigo conti-pro PC is the first fryer in the company’s portfolio of high-performance processing equipment to feature built-in opti-flow technology. Other features of the Florigo conti-pro PC 3 include a product transport system with spring steel sealing, an easy-to-navigate touchscreen operating system and an insulated hood with condensation collecting pan that can be automatically lifted.