Application:

Friers usually have electric heating and coal-burning types. They can fry meat, fish, peanuts, green beans, broad beans, chin chin, chicken wings, pasta, banana chips, potato chips, legumes, etc. They save nearly half of oil and nearly half of coal. The fried products have the same temperature and high quality. Greatly enhance the competitive edge.

Technical Parameter:

Advantages:

1. Save frying oil, which is beneficial to environmental protection. This product solves the problem of oil volatilization caused by overheating and drying of traditional fryers. Oil-water mixing technology makes the water below the reservoir produce a small amount of steam continuously, and permeates into the reservoir to supplement the water to the frying oil, thus restraining the oil from volatilization. The central heating technology can control the temperature of the upper and lower parts of the frying oil, effectively alleviate the oxidation degree of the frying oil and restrain the generation of acid medium, so as to prolong the frying oil. It saves more than 50% of oil compared with traditional fryers, reduces air pollution and avoids smoke and fire.

2. Oil does not mix with flavor. This technology can control temperature in different zones and make scientific use of the proportion relationship between vegetable oil and animal oil to make the animal oil leached from fried food sink naturally into the lower layer of vegetable oil, so that the upper and middle working oils remain pure and can fry all kinds of food at the same time. You can increase the variety of your business.

3. The machine is equipped with advanced automatic temperature control device. The oil temperature can be adjusted arbitrarily from room temperature to 230 degrees. After choosing the temperature of explosives, the heating can be automatically controlled to keep constant temperature, which not only reduces energy consumption, but also improves work efficiency and is welcomed by users.

4. The special technology of improving quality and ensuring health makes the residue and animal grease leave the working layer. In addition, the central heating can effectively control the convection between the upper and lower layers, thus ensuring the purity of all kinds of oil layers. The fried food not only has complete color, fragrance, clean and beautiful appearance (no black spot phenomenon), but also improves the product quality and prolongs the shelf life.

Frying machine operation process:

The management of standard operating rules of fryers is to promote safety production, improve the scientificity and operability of operating rules, and effectively control and prevent accidents in safety production. Therefore, in the actual operation process, the staff should pay attention to the following matters:

Description:

Frying machine is a new type of fully automatic food processing equipment. The emergence of this equipment has brought great convenience to people. Here are some matters needing attention in the use of Fried Machine equipment.

1. Operation Note: When the temperature reaches the set temperature, frying work can be carried out. At this time, a small amount of fried food is added first, and then the amount of frying food is gradually increased. In this way, the operation will not reduce the oil temperature too much at one time, which will affect the color and quality of food. Thus, continuous work can be done and the efficiency is improved. If food is put into one time, the efficiency will be improved. Too much, the temperature dropped greatly, affecting the frying effect.

2. Oil discharge procedure: If the equipment needs to change oil or clean up, remember not to drain water first. Open the oil valve first, and then open the drain valve to drain water.

3. Sewage discharge procedure: After one working day of frying, the sewage discharge can be carried out when the oil is cooled to about 80 degrees, and the outlet is opened. At this time, water and food residue are flowed out, and the sewage discharge valve can be closed when there is oil flowing out of the outlet.

4. Water-adding procedure: After sewage discharge, water can be added to the bottom immediately until the water level, or before the second work, which is the best, because some food residues are easy to float if they are soaked for a long time.

5. When the fried food in the equipment falls off more residue, attention should be paid to the cleaning of heating pipeline. Because food residue falls on heating pipeline, carbon residue will form on the surface of heating pipeline for a long time, which will affect the color of oil. Therefore, the number of sewage discharges should be increased in the process of frying.

6, after each work, slag removal and cleaning work should be carried out, especially the filtration channel.

Above are some points for attention in the operation of automatic fryer. Operators must pay attention to the method, pay attention to the dynamic of the equipment at all times, and avoid problems of the equipment.