1. Confirm Production Capacity
- Calculate your hourly output: 30kg/h / 50kg/h / 100kg/h / 150kg/h
- Small workshop: 30–80kg/h
- Medium factory: 100–150kg/hMatch tank volume and batch weight to avoid overbuying or insufficient output.
2. Choose Heating Method
- Gas / LPG: Low cost, fast heating, most popular for factory use.
- Electric heating: Clean, easy installation, suitable for areas without gas supply.
- Thermal oil heating: Stable temperature, good for high-standard snack frying.
- Steam heating: For factory with existing steam boiler.
3. Material & Thickness
Must choose full 304 stainless steel for tank and frame. Thickened plate design anti-deformation, longer service life, food safety compliant.
4. Stirring & Structure Design
- With central rotary stirring: prevent material sticking, even frying color.
- Round seamless tank: no dead corners, easy cleaning, no residue accumulation.
- Optional tilt automatic discharging: save labor, high efficiency.
5. Oil Filtration System
Priority choose model with automatic oil circulation and residue filtering.
- Keep oil clean
- Extend oil usage time
- Reduce production cost
- Better finished product appearance
6. Temperature & Time Control
Full PLC intelligent control, adjustable temperature 160–200°C, timing setting. Ensure same taste and color for every batch, easy for new workers to operate.
7. After-sales & Customization
Check if the supplier supports:
- Custom tank size
- Custom discharge height
- Matching elevator, cooling conveyor
- Overseas installation guidance and spare parts supply