Tempura (Fried Shrimp)
Submerged and hold down belt conveying fries battered tempura shrimp, fish fillets, and calamari rings with uniform golden color and low oil pickup.
Fryer
Square’s continuous industrial fryer fries battered, breaded, and formed foods like chicken nuggets, tempura shrimp, fish fillets, and meatballs at 1.0 to 3.6 tons/h.
Oil is heated by an external thermal oil heat exchanger or electric elements under PID control within ±1°C. A nonstick PTFE infeed belt sets the coating before the main mesh belt, while continuous scrapers and filters keep the oil clean.
Custom built belt width (600 to 1,500 mm) and frying length
Continuous frying capacity from 1.0 to 3.6 tons/h
Closed loop PID oil temperature regulation within ±1°C
Side and bottom sediment scrapers with continuous oil filtration
Hygienic stainless steel construction with motor lift hood and CIP circulation
Patented modular PTFE (Teflon) nonstick infeed belt
Product Features
Why Choose Square's Continuous Fryer
Nonstick PTFE infeed belt, ±1°C oil temperature control, and continuous oil filtration.
Product Conveying System
Matched top hold down and bottom carry belts keep floating and sinking foods evenly spaced and submerged for the exact fry time.
Internal Oil Circulation
A variable speed sanitary pump circulates hot oil from infeed to outfeed, removing cold spots and holding oil temperature within ±1°C.
Lateral Sediment Scraper (Optional)
- Positioned at the transition between the PTFE infeed zone and the main stainless steel belt where batter and crumb fallout is heaviest.
- Sweeps settled crumbs laterally out of the oil bath before they can carbonize or travel down the fryer length.
- Reduces thermal degradation and free fatty acid (FFA) formation in the cooking oil.
Scraping and Filtering
A 400 μm mesh belt filter and 50 to 100 μm dual canister filters remove crumbs continuously and discharge sediment into outside trays.
Modular PTFE (Teflon) Infeed Belt
Chain driven nonstick PTFE infeed belt prevents delicate wet battered products (such as tempura) from sticking during initial crust formation. Individual PTFE modules can be replaced quickly without dismantling the belt.
Oil Level Control System
Dual oil level sensors add fresh oil automatically to keep fry depth steady and shut off heaters if oil drops too low.
Thermal Oil & Electric Heating Configurations
Available with external thermal oil heat exchangers or electric heating elements controlled by PID loops. Open space under the elements lets crumbs drop to the bottom scraper without burning.
Technical Specifications
Parameters
Standard specifications are listed below. We size belt width, fry length, heat source (thermal oil, electric, or gas), and oil filters for your product.
| Configuration | Continuous submerged belt fryer, linear configuration |
|---|---|
| Capacity | 1.0 to 3.6 tons/h (product dependent) |
| Belt width | 600 to 1,500 mm |
| Oil volume | 1,500 to 8,000 liters (product dependent) |
| Temperature range | Ambient to 200°C (±1°C PID stability) |
| Heating method | Thermal oil heat exchanger / Gas fired tube / Electric immersion |
| Heating zones | 2 to 4 independent zones |
| Filtration | Primary 400 μm mesh extraction + continuous dual canister fine filtration (50 to 100 μm) |
| Sediment removal | Lateral & longitudinal bottom scrapers, continuous discharge |
| Hood & exhaust | Motorized lift extraction hood, variable speed exhaust, optional mist/emission treatment |
| Oil storage | Integrated heated storage tank with rapid transfer pump |
| Control system | PLC touchscreen, recipe storage, oil level & temperature interlocks, VPN remote access |
| Typical lead time | 14 to 18 weeks (custom configuration) |
| Design life | 15+ years (structural); 6 to 8 years (belt & heating elements under normal operation) |
Design Details
How Each Subsystem Is Engineered
Open each section below to see how key parts of the fryer work.
Oil Temperature & Heat Transfer
Oil is heated by a multiple pass shell and tube heat exchanger (thermal oil system) or direct fired tube bundles (gas system). Multiple temperature zones along the fryer length enable a stepped temperature profile:
- Zone 1 (entry): Higher temperature (185 to 195°C) for rapid crust formation and moisture seal
- Zone 2 to 3 (mid): Moderate temperature (175 to 185°C) for core cooking
- Zone 4 (exit): Slightly lower (170 to 180°C) to reduce oil pickup during product exit
Oil Quality & Filtration Technology
Continuous oil filtration removes carbonized fines and preserves frying oil stability across extended production runs:
- Primary Coarse Filtration (400 μm): Continuous rotary drum or belt filter extracts floating batter crumbs and coating fragments immediately from the return stream
- Dual Canister Fine Filtration (50 to 100 μm): Parallel fine filter vessels trap microscopic suspended particulates with valve changeover during operation
- Continuous Bottom Sediment Scrapers: Lateral and longitudinal floor scrapers discharge heavy sediment before scorching or carbonization can occur
- Automated Fresh Oil Make Up: Level controlled fresh oil replenishment maintains a rapid oil turnover cycle (typically 4 to 8 hours) to keep free fatty acid (FFA) levels low
Product Handling & Submersion
Products enter via infeed conveyor and are gently transferred to the submerged belt. Key design elements:
- Submersion paddle or top belt ensures even product coverage for floating products
- Adjustable weir height controls oil depth and product buoyancy management
- Gentle product transfer at infeed and outfeed minimizes coating loss
- Outfeed conveyor with drip zone for oil drainage before downstream equipment
Exhaust & Emissions Management
Built in vapor hoods and safety switches protect operators and plant air:
- Motorized Lift Hood: Full length stainless steel hood with variable exhaust fans and grease traps
- Optional Exhaust Scrubbers: Mist eliminators, wet scrubbers, or oxidizers to meet local air rules
- Safety Interlocks: High temperature cutouts, low oil heater lockouts, hood switches, and CO2 or Ansul fire nozzles
Automated CIP (CIP) & Sanitation Systems
End of shift or between product sanitation:
- Cooking oil drained to the heated storage tank in under 15 minutes
- Automated CIP system circulates alkaline cleaning solution through the oil tank, heat exchanger, and circulation piping
- Motorized lift hood provides full access for high pressure belt and interior rinsing
- Total CIP cycle: 30 to 45 minutes for full oil side sanitation
Proven in These Food Applications
Chicken Nuggets
Par fries or fully fries coated chicken nuggets, strips, wings, and schnitzels prior to spiral oven cooking or IQF freezing.
Meatballs and Fish Nuggets
Continuously fries meatballs, fish cakes, falafel, tofu, and snacks with automatic crumb removal and oil filtering.
Case Studies
Fryer in Operation Worldwide
Proven installations running in food plants around the world.
Fried Chicken Nugget Processing and Freezing Line: Chicago, USA
A turnkey battered and par fried chicken nugget processing line in the Chicago area integrating
Frequently Asked Questions
- Optional lateral sediment scraper removes heavy sediment before the longitudinal scraper
- Horizontal slag scraper reduces residue retention time in the oil
- 400-micron stainless steel filter mesh removes fine particles
- Bottom scraper conveyor continuously discharges residue from the fryer floor
Square continuous fryers use a PID control system to hold cooking oil temperature within ±1°C for consistent product quality. Heat is supplied by a thermal oil tube heat exchanger or an optional electric heating system with solid-state relays.
Square holds ISO 9001, ISO 45001, CE, PED, ASME (U and U2 stamps), EAC, CSA, CRN, and CNAS laboratory accreditation, supported by 300+ patents, 300+ R&D engineers, and 300+ installation and service engineers.
Square designs each continuous fryer to client specifications, offering standard belt widths of 600 mm, 800 mm, and 1,000 mm, frying lengths of 6 m, 8 m, and 10 m, and capacities from 1 to 3.6 tons per hour, with customizable sediment scrapers and thermal oil or electric heating.
Yes. Our electric fryers use low watt density heating elements, solid state PID control, open crumb drop space below the elements, and easy side pullout for cleaning.
Engineering Inquiry
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