Koppens BR2000/400 Fryer

Applications & Use Cases

• Frying various coated and uncoated food products such as poultry, fish, vegetables, and snacks.
• Processing convenience foods requiring consistent and controlled thermal treatment.
• Integration into automated production lines for high-volume food manufacturing.
• Producing products with specific texture and colour profiles through continuous frying.

Typical Specifications

Typical capacity

Throughput for this class of continuous fryer is typically measured in kg/hour, varying significantly based on product type, size, and desired cooking time. Buyers should contact the seller for exact unit specifications.

Power supply

Units of this type commonly require a three-phase electrical supply, with power ratings typically ranging from 40kW to over 100kW depending on heating element configuration and size. This specific unit is listed as 47kW.

Heating method

Continuous fryers in this category are commonly heated electrically, as stated for this unit, or via thermal oil or direct gas firing.

Belt width

For this model, the wire mesh belt is 400mm wide, which is suitable for medium-scale production.

Construction material

Equipment for food processing, including this unit, is typically constructed from food-grade stainless steel to meet hygiene standards and ensure durability.

Key features

Common features on continuous fryers include hold-down belts for product submersion, sediment removal systems to maintain oil quality, and manual or automatic hoist systems for cleaning and maintenance.

Oil volume

The oil volume required for continuous fryers varies by model, typically ranging from hundreds to thousands of litres, influencing oil change frequency and running costs.

Frequently Asked Questions

• What maintenance is typically required for a continuous fryer?

  Regular maintenance typically involves daily cleaning, periodic oil filtration or replacement, and inspection of belts, heating elements, and control systems. The sediment removal system on this unit helps with daily operational cleanliness.

• How important is the hold-down belt feature?

• Can this fryer be integrated into an existing production line?

• What are the considerations for oil management?

• Is specialist installation required for this type of equipment?