The frying of the snack pellets represents the transformation process that makes the product expand.

The sudden heating of the pellet (at a temperature of 185-200°C) causes the softening of the same and the almost instantaneous transformation of residual humidity into steam and the increase of internal pressure in the pellet-snack causes expansion.
End result is an excellent edible snack.

The fryer must guarantee:

Uniform frying on all the individual pieces immersed in the oil bath;
Constant frying time for all pellets immersed in the oil bath;
Uniform temperature in all areas of the oil bath;
Minimum oil volume and degradation.
To obtain an excellent final product, the fryer must meet the listed requirements.

A tangential pump allows forced oil circulation at the inlet to guarantee immediate product temperature and expansion. The oil flow thus created pushes the snack pellet under the ribbon for immersion optimizing the cooking. Forced circulation creates an ideal heat exchange in contact with the circulating heating body which quickly transports the calories needed for cooking without stressing the oil.

An optimized and essential path for the oil to be exchanged within a time of 2.5 hours obtained from the oil absorption ratio of the product and constant refilling of fresh oil means that the finished product has a much longer expiry. Example: production capacity of the fryer of 250 kg/h, oil absorption of the pellets of 67%, oil contained in the fryer 150 liters, the resulting oil replacement time is about 2.5 hours (oil consumed 50 kg / h). Another production parameter.

A fryer must always work at its maximum production capacity to keep the oil change time low. The frying line must be equipped with a system that against the maximum power used, if the temperature tends to rise automatically increases the product load, maintaining the constant temperature without reducing the hourly production.
The line integrates with a vibration system with steps to overturn the product that causes oil bubbles to break out in the pores and removes excess oil in the cavity product.

A flavoring system based on decades of experiences completes the cooking phase and delivers the product to the packaging stage.

The whole line must be built sturdy stainless steel suitable for contact with foodstuffs that retains its durability and makes cleaning easy.