How a Continuous Fryer Achieves High Capacity with Process Control I Video – Conti Snacks Fryer | скачать в хорошем качестве

How a Continuous Fryer Achieves High Capacity with Process Control I Video – Conti Snacks Fryer |

This video is created for students, academic professionals, startups, and new entrants who wish to understand continuous food processing systems in real industrial conditions. 00:00 Introduction & Purpose of the Video 00:25 Continuous Snacks Fryer – System Overview 00:55 Design Capacity vs Actual Performance 01:25 Oil Management & Quality Indicators 02:05 Energy Efficiency & Vapour Control 02:40 Automation – PLC & HMI Monitoring 03:10 Key Learnings for Students & Startups The video demonstrates a fully automatic, continuous snacks frying system, designed for a rated capacity of 500 kg per hour. In actual operation, the system consistently delivers 150–160% of the designed capacity, while maintaining process stability and product quality. The system is installed at Ramdev Food Products Pvt Ltd, Bavla, Gujarat (near Ahmedabad). Key Performance Highlights: Efficient oil management leading to longer oil life at high temperatures Very low Peroxide Value (PV) during operation Oil turnover rate below 6 hours (best-in-class) Low fuel consumption per kg of production Drip-back vapour arresting arrangement to prevent oil contamination CIP system reaching all critical zones of the fryer Safe and robust hood lifting system for easy access and maintenance Process Coverage: Kneading → Extrusion → Frying → Cooling Automation & Control: PLC and HMI based control panel enables real-time monitoring, data recording, and calibration of frying parameters for optimum performance. This video focuses on process understanding, system design, and operational discipline This channel shares practical engineering knowledge, process explanations, and real-world problem solving related to food processing, grain processing, pharma utilities, and industrial water treatment. Each video is created to help startups, entrepreneurs, plant owners, and technical teams understand correct process flow, equipment selection, utilities design, and operational challenges across different food processing technologies. Key areas covered on this channel include: • Paddy and rice processing • Grain cleaning, drying, storage, and milling • Frying, roasting, baking, and snack food processing • Frozen food processing and cold chain concepts • Extruded foods, ready-to-eat and ready-to-cook products • Fruits and vegetable processing • Process water quality and hard water related problems • Industrial water treatment and utility systems • Turnkey food processing plant planning • Common mistakes made by first-time food entrepreneurs About Us: Procon Ventures (PV) is an ISO 9001:2015 certified engineering organization delivering customized solutions for Food Processing, Pharma, Grain Processing, and Water Treatment industries since 2010. Our engineering approach focuses on: • Process engineering and plant design • Technology validation and feasibility studies • Equipment selection and layout planning • Turnkey project execution and commissioning • Practical problem solving based on site conditions Website: https://www.proconventurespl.com Email: proconventures@gmail.com Disclaimer: This video is intended for educational and technical guidance purposes only. Actual process design may vary based on raw material characteristics, water quality, production capacity, regulatory requirements, and site-specific conditions. This channel is particularly useful for: • First-time food processing entrepreneurs • Startup founders planning greenfield projects • Existing plant owners facing quality, yield, or utility-related issues • Production, maintenance, and quality assurance teams • Consultants and engineers seeking practical, field-oriented understanding Engineering topics discussed on this channel may include: • Process flow development and optimization • Capacity planning and mass balance basics • Utilities design – water, steam, air, refrigeration • Impact of raw material variability on final product quality • Influence of water hardness, TDS, and microbiology on food processing • Energy efficiency and operational cost optimization • Plant layout logic and hygienic design considerations • Troubleshooting of quality defects, losses, and breakdowns Our content is based on real project experience, site learnings, and practical observations rather than textbook theory or promotional material. No brand endorsements or paid promotions are part of this channel. The objective of this channel is to create long-term technical awareness, improve decision-making capability in the food and allied industries, and support sustainable, well-engineered industrial growth. All trademarks, process names, and references belong to their respective owners and are used purely for educational discussion. #FoodProcessing #SnackManufacturing #FoodEngineering #foodscience #foodprocessingtechnology #FoodManufacturing #ProcessControl #IndustrialAutomation #FoodIndustry