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What are the mainstream technologies of fryer

Mar 31, 2020

Fryer technology uses the principle of different specific gravity of oil, water and animal oil to sink all the residues generated during the work process, and animal fat sinks into the lower layer of vegetable oil, which fundamentally solves the residues of traditional fryer, animal fat, The problem of carcinogens caused by repeated frying, acidification and carbonization of fried oil. The special process makes the residues and animal fats leave the working layer, plus the middle heating to effectively control the convection of the upper and lower oil layers, so as to ensure the purity of various oil layers. , Extended shelf life. It solves the problem that a large amount of oil is volatilized due to the overheating and drying of the traditional fryer. The oil-water mixing technology makes the water under the oil layer continuously generate a small amount of steam, and the fryer penetrates the oil layer to add moisture to the frying oil, so as to prevent the oil from being volatilized in large quantities; the central heating process can adjust the upper and lower temperature according to needs , Effectively alleviate the degree of oxidation of the frying oil, inhibit the generation of acid, thereby prolonging the service life of the frying oil, reducing waste, saving more than 50% of oil compared with the traditional fryer, and reducing air pollution, allowing the operator to avoid smoke Fumigation suffering. The process uses limit control, temperature division control, and scientifically uses the relationship between the proportion of vegetable oil and animal oil, so that the animal oil leached from fried food naturally sinks into the lower layer of vegetable oil, so that the upper and middle working oil is always pure and can be used to fry various foods , Do not smell each other, multi-purpose one machine can increase your business variety.

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