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Full-automatic fryer-water-oil deep-frying

Mar 01, 2020

  1.The basic components of water-oil mixed frying equipment are divided into upper oil layer, lower oil layer, water layer, heating device, cooling device and filter screen. The structure of the intermittent smoke-free multifunctional water-oil mixing fryer is shown in Figure 13-7.

  2.The heating device of the frying equipment is located in the middle of the oil layer, and the filter is placed above the heater. When frying is used, first add water to the position specified by the oil level indicator in the fryer, and then add the frying oil above the heater about 60cm position. The electric control system automatically controls the heater to keep the oil layer above 180-230 ° C. Small food residues leak from the strainer during the frying process, enter the cold water in the lower part of the fryer through the water-shan interface, accumulate on the bottom of the pot, and are regularly discharged by the drain valve. The cooling system is installed at the oil-water interface. When the temperature of the oil-water interface exceeds 50 ° C, a cooling device automatically controlled by the electrical control system forces a large amount of cold air to be drawn through the cooling circulation system placed at the oil-water interface to form a high-speed air flow. A great deal of hope is taken away, so that the temperature at the oil-water interface is automatically controlled below 55 ° C. The oil drain valve is located at the oil-water interface and has the dual functions of oil drain and water filling.

 3. Water-oil mixed frying technology has the advantages of limit control, temperature control by zone, automatic filtration, and self-cleaning. Residues generated during the frying process fall from the high-temperature frying oil layer, pass through the lower lower temperature oil layer, and accumulate in the low-temperature water layer at the bottom. The oil contained in the residue is returned to the oil layer after being separated by water, which greatly improves the degree of oxidation and contamination of the oil. The appearance of the fried food is clean, beautiful, and has good color, fragrance and ambiguity. In addition, the fried oil does not need to be filtered again, and there is no oil to be discarded with food residues. The fried oil consumption is almost equal to the amount of oil absorbed by the food, and the fuel saving effect is good.


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