Strip fried potato products of surface-oil prior to freezing and packing. The stripped oil is recovered through a bank of cyclones and returned to the fryer oil recovery system. Solid fines are separated, and the reusable oil is transferred back into the frying system.
Before a fryer can be cleaned, its cooking oil should be cooled to 250°F (121°C) or less prior to draining or "thermal shock" damage to the fryer can occur. Quickly cooling oil also prolongs oil quality by reducing oxidation.
Centrifugal force quickly and gently reduces the oil content of batch fried potato chips and other foods.
