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THERMIC CENTRALIZED FRYING SYSTEM

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THERMIC CENTRALIZED FRYING SYSTEM

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.

Top Five Benefits :

  • 50% saving of liquid / gaseous fuel as compared to traditional methods.
  • 5% to 7% savings on vegetable oil vs. conventional burner bhatti method.
  • Considerably uniform finished product quality and quantity.
  • Excellent hygienic conditions during frying and production.
  • Comfortable and healthy working environment with minimal heat exposure.

Additional applications :

  • High fuel savings achieved through premium insulation materials, stainless steel cladding on equipment, and aluminium cladding on pipelines.
  • Digital temperature display at every workstation ensures correct frying temperature, raw material input timing, and precise product removal.
  • No pollution of diesel flames inside production due to centralized heating outside the working area and superior workstation insulation.
  • Suitable for frying Samosa, Bhujia, Gathia, Chana Dal, Moong Dal, Chivda, Dankoli, Bhakharwadi, Ratlami Sev, Kachori, Bhavnagri, Methi Puri, Besan Bundi, Makai Mixture, and many more snacks.

Our System Offers :

  • 40% to 50% saving of fuel cost as compared to traditional bhatti method.
  • 5% to 7% savings on vegetable oil cost.
  • Hygienic and professional manufacturing setup.
  • Excellent shine and finish on final products.
  • Quantifiable installed capacity with scope for future expansion.