Hey everyone, I need to produce around **600 kg (about 1300 lbs) of candied walnuts per month**, but I’m running into a problem as I try to scale up production. Here’s my current process: 1. I wash and blanch the walnuts in plain water, 2. Then boil them again in sugar water so they absorb the sugar, 3. Finally, I fry them in hot oil. Right now, I can only fry **up to 1.5 kg (about 3 lbs)** at a time. If I add more, the **oil temperature drops quickly**, which makes the frying process much longer. As a result, the walnuts come out **dull and sugary on the outside** instead of having that **clear, glassy, shiny coating** I’m aiming for. I want to maintain that glossy caramelized look, but I’m not sure what to adjust — oil type, temperature, equipment, or something else. So my questions are: – How can I keep the oil temperature stable when frying larger batches? – Are there industrial systems or techniques designed for this kind of product? – Or do large producers use a completely different method (like oven finishing, vacuum frying, or tumbling with heat)? Any technical advice or experience would be hugely appreciated. Thanks in advance 🙏