Indirect Fired

Indirect heated frying systems : Tristar
In Indirect heated frying systems the edible oil is heated indirectly by thermic fluid or steam. Burning fuel generates hot thermic fluid or steam.
In this system the combustion of fuel generates a temperature in the range of 800 deg C to 1000 deg C. This temperature and hot flue gases heat up thermic fluid or water to generate steam as the heating source for the edible oil.

The maximum temperature of thermic fluid or steam is 300 deg C that is used to heat the edible oil to a temperature of up to 200 deg C for frying needs.
Here the temperature gradient between the heating media and the heated media is low, the oil film temperatures are low and hence the rate of deterioration of oil is low.
In the TRISTAR series of frying systems a heat exchanger is provided to transfer the heat from the heating media to the edible oil.
The heating unit is external or separate from the frying system. This means that the fuel is burnt in a separate unit, which is placed in another room
.