The Top Five Benefits of the Centralized Frying System which was designed, Developed, Manufactured and Communicated for the first time in India for Manufacture of Traditional Indian Snack Foods are under.
50% saving of liquid / gaseous fuel as compared to tradional methods of manufacturing.
5 to 7 % savings on vegetable oil, compared to traditional Burner Bhatti method.
Considerably uniform finished product quality and quantity.
Excellent hygienic conditions in production implements and frying.
Comfortable and healthy working environment in the manufacturing area.
The Innovative contents of the 'Centralized Frying System' are:-
Additional applications :
High Fuel Saving achieved by having proper selection of insulating materials and covering the
insulation & cladding the installed equipments by stainless steel and cladding the pipe lines by this
By providing a Visual, Digital Display of Frying Temperature indicator at every Workstation to achieve,
correct selection of raw materials input temperature and time into the frying media and correct time removal
of fried products like - Samosa, Bhujia, Ghatia, Chana Dal, Moong Dal, Chiwda, Dankoli, Bhakharwadi, Ratlami
Sev, Kachori, Bhavnagri, Methi Puri, Besan Bundi, Makai Mixture etc .
No pollution of fiesel flames in the manufacturing area due to centrally generated heat outside the
manufacturing area and due to the design and quality of the insulation of the Workstation there is no radiation
of heat from the exterior of the Workstation towards the operator of Workstation.
Our System Offers :-
40% to 50% saving of cost of fuel as compared to traditional Bhatti method.
5 to 7% savings on cost of vegetable oil
Hygienic manufacturing setup
Good shine on finished product
Quantifiable installed capacity with scope of expansion
Size of Frying Pan
Veg. Oil in Pan
Name of the Finished Product
Product output kg/hr
Bikaneri Bhujia & Dankoli
Aloo Bhujia, Tomato Bhujia, Bhavnagri, Ratlami sev, Gathia, Mini Papad, Lahsun sev & extruded Besan Items