Vacuum frying series

Beer brewing equipme..

Sterilization pot se..

Cleaning and air dry..

Cleaning basket (bot..

Vacuum packaging mac..

Chopper mixer

Vacuum rolling machi..

Quick freezer

Sandwich pot series

Vacuum concentration..

Vacuum drying tank

Electromagnetic gas ..

Environmental protec..

Pasteurizer

Name：Vacuum fryer

Details

Fryers are divided into electric heating, coal heating, gas heating and other heating methods. It is a smokeless, multi-functional, oil-water mixed frying equipment. The equipment adopts the internationally selected oil-water mixed frying process, changes the structure of the traditional frying equipment, fundamentally solves the disadvantages of the traditional fryer, can fry all kinds of food at the same time, does not taste each other, and one machine is multi-purpose. The process adopts the way of heating from the middle of the oil layer, Control the temperature of upper and lower oil layers, effectively alleviate the oxidation degree of fried oil, inhibit the rise of acid medium, automatically filter residual inspection and automatically control temperature during frying, so as to prolong the service life of fried oil.

1. The principle of different specific gravity of oil, water and animal oil produces natural stratification in the working process, and animal oil sinks into the lower layer of vegetable oil, which fundamentally solves the problem of acidification, carbonization and deterioration of fried oil caused by residue, animal oil and repeated frying in traditional frying machine.

Where is the special equipment for frying tartary wheat slices? The special process makes the residue and animal oil leave the working layer. In addition, the heating in the middle can effectively control the convection between the upper and lower oil layers, so as to ensure the purity of various oil layers. The fried food not only has complete color and flavor, clean and beautiful appearance (no black spots), improves the product quality and prolongs the shelf life.

1. This product solves the problem of excessive volatilization of oil caused by overheating and drying of traditional fryer. The oil-water mixing technology makes the water under the oil layer continuously produce a small amount of steam and penetrate into the oil layer to supplement water for the fried oil, so as to prevent a large amount of oil volatilization; The central heating process can control the temperature according to the needs, effectively alleviate the peroxide degree of frying oil and inhibit the generation of acid value, so as to prolong the service cycle of frying oil, reduce waste and save more oil than the traditional fryer.

4. The process makes use of the specific gravity relationship between vegetable oil and animal oil to make the animal oil extracted from fried foods sink naturally into the lower layer of vegetable oil. In this way, the middle and upper working oil always remains pure and can fry all kinds of food at the same time. The technical parameters of the electrothermal water oil integrated fryer do not smell each other and can be used for multiple purposes, It can increase your business varieties.

The machine is equipped with an automatic temperature control device. The oil temperature can be adjusted arbitrarily between normal temperature and 230 degrees. After selecting the temperature according to the fried products, the electrothermal water oil integrated fryer is produced. The on-off condition of heating is automatically controlled to maintain the constant temperature. It not only reduces the energy consumption, but also operates simply and quickly, improves the work efficiency, and is deeply welcomed by users.

Previous Return