Florigo's new continuous potato chip fryer with opti-flow technology, the Conti-pro® PC 3
Florigo launches a new continuous potato chip fryer with opti-flow technology
Florigo (a tna subsidiary) 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 percent.
Florigo’s patented opti-flow technology is based on an innovative 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.
The fryer inlet of the new conti-proPC 3 fryer’s is using Florigo's patented opti-flow technology for improved frying performance.
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. As a result, each potato chip is evenly fried, lowering the level of acrylamides and reducing the number of rejects for enhanced product quality and increased yield.
Arnaud Jansse, applications engineer at Florigo:
“At Florigo, we pride ourselves on providing our customers with the most innovative frying technology in the industry and our current portfolio of continuous potato chip fryers are without question the most versatile systems in 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.
“However, 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-proPC 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.”
Other features of the Florigo conti-proPC 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. The new fryer comes with a unique and durable constructed frying kettle with rounded corners and sloped bottom and is fitted with an Internal Clean in Place (CIP) system with hidden pipes in the hood to further ease cleaning and maintenance.
The fryer can also be equipped with a double heat exchanger that enables the injection of cooler oil towards the end of the frying process and an integrated defatting belt to prevent potato slices from absorbing or carrying excess oil. Together with Florigo’s opti-flow technology, the combination of these three cutting-edge features helps manufacturers produce healthier products with reduced acrylamide formation.