French Fries Frying Machine Restaurant Equipment In China Commercial Electric Electric Industrial Deep Fryer

Wooden box packaging or according to buyer requirements

Fried materials:

The machine is mainly used to fry various fried foods such as peanuts, broad beans, chin chin, French fries, potato chips, twists, chicken nuggets, chicken wings, chicken feet, shrimp slices, green beans, and so on.

Work characteristics and advantages:

1. Oil-water mixing technology:

The fryer is a smokeless, multi-functional, oil-water hybrid frying equipment. The equipment adopts the oil-water mixed frying process, which changes the structure of the traditional frying equipment and fundamentally solves the drawbacks of the traditional frying machine. Its outstanding performance is as follows:

Multi-purpose: The process uses the limit control, zone temperature control, scientific use of the relationship between vegetable oil and zoo weight, so that the animal oil leached from the fried meat food naturally sinks into the lower layer of vegetable oil, so that the middle and upper working oil is always pure, and can be fried at the same time. A variety of foods, a multi-purpose machine.

Improve quality: This process can effectively control the acidification of fried oil and the oil content of food, so that the fried food is not only good in color, fragrance and taste, but also has a clean and beautiful appearance. This provides a high requirement for the fried process of pepper. The solution is to increase the popularity of pepper color, improve product quality and extend shelf life.

Fuel saving: The process adopts the heating method in the middle of the oil layer to control the temperature of the upper and lower oil layers, effectively alleviate the oxidation degree of the oil, and suppress the increase of the acid value, thereby prolonging the service life of the oil. After 5-24 hours of continuous operation of our new type of fryer, the acid value of the acid was determined to be 1.40 and 0.062g/100g, respectively, while the national standard of food hygiene was 4.0 and 0.15g/100g, the result was much smaller. National standard, extending the life cycle of frying oil and reducing waste. According to the test, the oil-water hybrid fryer is more than 50% more fuel efficient than the traditional fryer.

Health: This process makes the food residue, excess water and heavy metals produced by the fried food process quickly fall out of the high temperature zone and sink into the low temperature zone, and is discharged with the water. When the frying oil is excessively dry, the water layer can supply the appropriate moisture of the frying oil layer, so that the fried food does not appear coking and charring, can effectively control the production of carcinogens, and ensure the health of the consumer.

Environmental protection: According to the environmental monitoring station, the soot test report is published. The average oil smoke concentration in the common fryer is 6.16mg/m3, and the oil-water mixing automatic temperature-regulating fryer is 1.96 mg/m3. Less than 1/3 of the pot is good for the health and environmental protection of the operator.

Energy saving: Unique product technology and scientific product structure enable users to save electricity, gas, coal and other consumption.

2. Structural advantages:

     The mesh belt is made of stainless steel and adopts variable frequency stepless speed regulation. The frying time is adjustable.

It is equipped with automatic lifting system, upper cover and mesh belt for lifting and lifting, which is convenient for manual cleaning.

An automatic slagging system is provided to discharge the generated residue at any time.

The device is equipped with a high-efficiency thermal conductivity device, which has high energy utilization efficiency.

Using electricity, coal or natural gas as heating energy, the whole machine is made of food grade 304 stainless steel, which is hygienic and easy to clean.

It is equipped with a dynamic circulation system to filter the oil residue in the production process, reducing the acid value of the oil and prolonging the service life of the edible oil.

The upper and lower double-layer mesh belts are used for transmission, and the product is sandwiched between the double-layer mesh belts to prevent the product from floating.

With automatic oil drain system, the product has low oil content and strong appetite.

Parameter table: