FIELD: food- processing industry and other branches of industry. SUBSTANCE: method involves placing product in fryer; heating and mixing product by means of mixer and discharging product. Product is placed for frying in rotary fryer. Heating is provided through contact with heated fryer and/or by providing thermoradial effect from above by infrared heater which is positioned so that is moved in conjunction with fryer. Product is mixed by means of mixer which is movable in conjunction with fryer. Upon termination of frying process, fryer is rotated in conjunction with mixer and infrared emitter, in case it is employed, and the whole volume of fried product is discharged from fryer. Apparatus has base, fryer, mixer with drive, and heater. Fryer is mounted on base for rotation. Mixture is positioned above fryer bottom on bearing member. The latter is mounted on fryer. Heater is positioned under fryer bottom, on it or on base and/or above fryer on bearing member in case heater is made in the form of infrared emitter. Method allows damage to fried product to be minimized in the process of frying due to reduced mixing time and in the process of discharge of product from fryer due to reduced force applied to it. Moreover, product discharge time is reduced. EFFECT: increased efficiency and improved quality of fried product by improved uniformity of frying. 25 cl, 3 dwg, 5 ex
