Efficient oil filtration is required for optimizing potatoes flavour, for shelf life endurance and to ensure clean fryer operation.  

Heat and Control, a company from the United States, manufactures a variety of oil filters for continuous full-flow and secondary partial flow applications, all designed for specific products characteristics, production rates, oil flaw rates, coating types and other factors. The following are some of the oil filtration options for fried potato products provided by Heat and Control.

Full-Flow Primary Filters continuously filter 100 per cent of a fryer system’s oil volume approximately once every minute. Motorized Catch Box is an economical filter that continuously removes potato particles from cooking oil or slice washer water.

The KleenSweep of Centrifugal Separation System functions by means of centrifugal force, which removes particles as small as 250 microns. It functions at a low oil volume and is self-cleaning.

Partial flow secondary filters accept a partial flow of oil and remove smaller particles than full-flow filters and are typically used for coated product applications.

Micron-Pro is designed for prepared foods with breaded coatings. Additionally, Micron-Pro may be useful for certain potato product applications, too. Without using filter paper or additives, Micron-Pro filters cooking oil to the sub-micron level at up to 65 gallons/minute (246 litres/minute). Models are available for continuous and partial-flow applications.

Additional oil management systems from Heat and Control such as oil cooling, de-oiling and modular fryer support systems can improve fryer system efficiency and reduce costs.

Later update: Micron-Pro is no longer available from Heat and Control. Contact Filtration Automation at www.micronpro.com

Read the whole story in Potato Processing International, July/August issue.