Cooking with thermal oil is a very important cooking method. The thermal oil process can be heated much hotter than steam using temperatures up to 600 degrees F using food grate heat-transfer fluids. However, specialty design cookers and thermal oil heaters are needed to use this type of system. Thermal oil systems have grown in popularity in Europe and South America. In many regions, thermal oil supply is found in most ready-meal plants.   With Blentech's expertise, our engineering department will design your thermal oil system to run flawlessly. 

Thermal oil is used as a heating medium when the process requires very high surface temperatures.  The ultra hot surface temperature is required for a variety of ethnic dishes such as Chinese products or deeply browned meats. Egg fried rice is a classic product requiring frying with thermal oil being pumped through the vessel jacket. The heat exchange surface must be hot enough so that the starch in the rice will not burn onto the walls of the cooking vessel. Temperatures up to 260˚C (500˚F) will burn rapidly whereas a temperature of 304˚C (580˚F) to 321˚C (610˚F) will cause the moisture in the surface of the rice to evaporate so quickly that the rice kernels literally jump up and down on the frying surface and will not stick. Many vegetable products cooked stir fried on a thermal oil heated surface cause some browning and flavor development while also inactivating enzymes.  For these products, cook times are so rapid that they leave the texture of the vegetable fresh and crunchy.