• Precise control of temperature and oil flow result in superior fried fishes

• Special cages designed to stack fishes in fryer, result in uniform frying

• Non-direct heating reduces oil rancidity
• Heat exchanger used to maintain desired cooking oil temperature

•  Low oil volume and rapid oil turnover assure fresh product with along shelf life. Optimal oil level is automatically maintained
• Circulating oil keeps fines in suspension for efficient removal. 100% of the system oil volume passes through a filter to remove product particles for the highest oil and product quality. 

• No oil discharge required if run continuously

•  Central control panel to manage process parameters