Batch Frying: Temperature Control is Paramount
There are two basic methods of frying potato chips – the batch method and the continuous method. The batch method is used for the production of potato chips which are marketed as ‘home-style’, or ‘kettle-style’ potato chips. In the batch method, the chips have a firmer texture and a harder bite. The operator rakes the chips to attempt to keep them in the oil while frying. The batch system requires more time – up to 8 to 10 minutes per batch, but the temperature is usually lower and the oil content may vary.
Kettle-style chips are produced by directly slicing the potato into the fryer. The potatoes are, therefore, not rinsed as those produced in continuous fryers. The products are called kettle-style chips because they are fried in a kettle. In other words, it is a batch process. Kettle-style chips have a crispier “bite” and may appear thicker and crunchier to the average consumer. The fact that they are not rinsed prior to frying contributes to these unique and highly desirable characteristics.
Jas Enterprise is one company that offers two types of batch fryers, set apart by whether the cooking oil is heated by an internal source, or by external heat-exchangers.
The Jas-RDF-50 is a rectangular, direct heat fryer, which features a tilting system that enables the unloading of products in a single action. Auto-ignition burners are accompanied by automated temperature control providing better and consistent product quality and saving in fuel and oil. According to the producers, this fryer is best suited for low bulk density products such as potato chips.
The Jas-RIF-50 fryer has its pan mounted on a stainless steel body, having multiple oil inlet openings on one side and outlets on the other side, with the flow of oil regulated by an oil-circulating pump. The heated oil in the pan is coming from the heat exchanger and going out into the drum type filter mounted on the side of the pan. It features appropriate insulation on the bottom to avoid heat loss, and continuous drum-type filters to ensure the edible oil keeps within parameters. The frying system is connected to a digital temperature controller and control panel.
You can read the rest of this article in the Winter Issue of Potato Business Digital magazine, which you can access by clicking here.