Bernard Matthews’ fryers use thermal fluid heating
Previously, Bernard Matthews had been using direct fired fryers heated by dedicated gas burners mounted on the fryers. However, it was looking to increase frying capacity on site, which also provided an opportunity to investigate alternative heating methods.
Thermal fluid heating proved to be cost-effective, providing better controllability of the frying process.
Benefit
It also has the benefit that the heater is located away from the processing area, thereby improving the working environment and making it safer in operation.
The EPC1000ES has been installed in a new heater house next to the existing fryer hall, where the new fryers have been fitted. It provides good distribution of the heat, high fluid velocity in the exchange tubes and continuous flow monitoring to ensure long fluid life and safety.
Contact: Babcock Wanson
