OS-850
Continous Frying Machine

Our automatic frying machine is engineered for high-efficiency, consistent production of premium fried foods, from snacks and nuts to chips and protein products. It features precise digital temperature control and continuous frying to deliver even cooking, optimal texture, and uniform color with every batch. Built from food-grade stainless steel with advanced oil circulation and filtration systems, the machine maintains oil quality longer, reduces waste, and increases throughput while ensuring hygiene and ease of cleaning. Designed for industrial-scale processing lines, it raises product quality and operational efficiency across diverse applications

  • Özstar Machine | OS-850 Continous Frying Machine Electric

CAPACITY

Roasting Capacity KG/H

Average processing capacity (kg/h) for each compatible product — actual output may vary based on product size, moisture content, and desired roast level.

400 - 750

SIZES

Dimensions

Length
14000 mm
Extent
5000 mm
Height
4550 mm
Electric Components
20 kW

PROPERTIES

ENERGY PROPERTIES

Fuel Type:
Electric
Resistance:
540 kW

Video

Özstar Machine |

Frequently Asked Questions

The OS-850 Continuous Frying Machine is listed with an average capacity of 400 to 750 kg/h. Actual output may vary based on product size, moisture content and desired result. It is an electric model with stated dimensions of 14000 mm in length, 5000 mm in width and 4550 mm in height.

Industrial fryers use oil circulation and filtration systems to help keep the oil in good condition for longer and reduce waste. Digital temperature control also supports consistent results. Actual oil management depends on the product, operating hours and the configuration confirmed for your line.

Continuous fryers are designed for industrial-scale processing lines and are commonly arranged with feeding, coating, cooling and seasoning equipment. The company also lists automatic coating and frying lines. The layout and equipment connections are defined during project evaluation.

Please provide the product to be fried, required hourly output, preferred energy source, available floor space and the equipment before and after the fryer. Product size and moisture content should also be shared, as they influence the output and the configuration.