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What is the technical body of modern fryer

Feb 20, 2020

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, thereby ensuring the purity of various oil layers. 

The fried food is not only full in color and fragrance, but also clean and beautiful (no dark spots), which improves the product quality. , 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 below the oil layer continuously generate a small amount of steam, and penetrates the oil layer to add moisture to the frying oil, so as to prevent the oil from being volatilized. The central heating process can adjust the upper and lower temperature according to the needs. 

The degree of oxidation of the fried oil inhibits the generation of acid media, thereby extending the service life of the fried oil, reducing waste, saving more than 50% of oil compared with the traditional fryer, and reducing air pollution, allowing the operator to avoid 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 at the same time., Do not smell each other, multi-purpose one machine can increase your business variety.