1.The oil filtering system of the frying equipment The upper and lower oil tank dual-chamber heating system separately controls the circulating filtering oil during heating and frying, so that the grease is always kept clean and the waste of oil is reduced.
2.The machine is made of stainless steel, which has the characteristics of high work efficiency, stable performance, and convenient installation and use. The integrated design of heating, frying, storing, deoiling and dehydrating oil filtration is completed continuously under vacuum, the product has low oil content, and the product is in a negative pressure state. Food processing under such a relatively hypoxic condition can reduce or even avoid oxidation Effects such as fatty acid failure, enzymatic browning and other oxidative deterioration.
3.Frying equipment is in a negative pressure state, using oil as a heat transfer medium. Free water in the food and part of the combined water will evaporate and spray out, making the tissue a loose and porous structure. Automatic control of temperature, pressure and vacuum, no overheating, no overpressure, ensuring product quality and safe production.
4.The deoiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content. The oil-water separation system can cool and separate the evaporated water and oil to reduce the pollution of the water cycle. The frying equipment improves the repeated use of water and reduces the loss of oil.Back