Temperature control lies at the heart of the potato product frying industry. Achieving the ideal texture, color, and flavor that consumers expect requires exacting thermal management. But this is no simple task—it demands a careful balance of operational expertise, scientific understanding, and cutting-edge technology.

To meet the challenges of temperature consistency, the potato processing industry has embraced sophisticated technology. Many processors today rely on closed-loop temperature control systems to maintain stable frying conditions. These systems continuously monitor oil temperature and automatically adjust heating elements to ensure the oil stays within the required range.

According to industry norms, frying temperatures generally fall between 160°C and 190°C (320°F and 374°F), depending on the product. For instance, potato chips often require higher temperatures to achieve their signature crispness, while frozen fries are usually fried at slightly lower temperatures to ensure consistent cooking throughout. Deviating from these parameters can result in undercooked or burnt products—both of which lead to significant quality losses and financial waste.

With global demand growing for frozen fries, chips, and other potato-based snacks, equipment manufacturers are rolling out new technologies that give processors more precise control over frying conditions.

CookWright Collects Valuable Data Including Temperature Logs

PPM Technologies recently introduced its CookWright continuous frying system, designed to enhance production efficiency and product consistency. The system offers customizable heating, belt, and filtration configurations, enabling processors to tailor the fryer to specific product requirements. Combining precision temperature control with innovative oil filtration, CookWright aims to deliver high-quality output while improving energy efficiency and sanitation.

“At PPM, we know the most effective fryers are designed with close attention to details – that’s why our new CookWright includes advanced filtration technology, several strategically-placed sensors and smart controls compatible with plant-wide monitoring networks. Our application-specific approach ensures each CookWright is tailored to each customer’s requirements, delivering the best looking and tasting products every time,” said Daniel Luna, Director of Processing at PPM Technologies.

CookWright is engineered for versatility, handling a wide array of products including potato chips, extruded snacks, corn-based snacks, nuts, seeds, proteins such as pork rinds, and appetizers like spring rolls. Depending on whether a product floats, sinks, or changes buoyancy during frying, the system can be fitted with various belt types. Heating options include direct-fired immersion tubes, gas-fired heat exchangers, and indirect thermal fluid systems, available in both single- and multi-zone configurations.

To maintain oil quality, CookWright features an advanced filtration system that includes PPM’s patent-pending drum filter, with optional secondary filtration stages. This filtration extends oil life and improves both the taste and visual appeal of fried products, while also reducing operating costs. Uniform heat distribution is ensured by continuous oil circulation with multiple inlets.

Operational reliability is enhanced through the inclusion of upgraded sensors and smart controls. These record and store valuable data—such as temperature logs, run times, and fault histories—which are accessible via an intuitive touchscreen HMI. The system integrates easily with broader plant control platforms, supporting real-time monitoring of overall equipment effectiveness (OEE).

Built to withstand the harsh conditions of food processing environments, the fryer includes features such as high-temperature bearings, stainless-steel reducers, and fully enclosed, washdown-rated stainless-steel motors. Clean-in-place (CIP) functionality with dedicated controls simplifies sanitation routines, saving labor and reducing downtime.

CookWright is also designed for seamless integration with other PPM systems—such as seasoning, cooling, and conveying units—as well as with equipment from Duravant’s wider brand family. This integration capability allows processors to develop full, turnkey frying lines from a single supplier, ensuring system compatibility and reducing project complexity.

You can read the rest of this article in Issue 1 of the Potato Business Digital 2025 magazine, which you can access by clicking here.