First, the fryer introduction
The equipment adopts the oil-water mixed frying process selected by the international Zui, which completely changes the structure of the traditional frying equipment, fundamentally solves the drawbacks of the traditional frying pan, and can simultaneously fry various foods without mutual odor. The utility model adopts the method of heating from the middle of the oil layer to control the temperature of the upper and lower oil layers, effectively alleviating the oxidation degree of the fried oil, inhibiting the increase of the acid medium, automatically filtering and recovering during the frying process, and automatically controlling the temperature, thereby Extend the service life of the frying oil.
Second, the characteristics of the fryer
1. Advanced mechanical configuration and control, can always maintain a good working condition, not only improve the output but also make the product quality stable, uniform color, fragrance and taste.
2. The continuous operation of the machine improves the unit work efficiency, effectively reduces the unit cost, and is also very helpful for labor expenditure and management expenditure.
3. The use of this equipment can greatly improve product quality, reduce various costs incurred in the production process, and make your products more competitive in the market.
4. Advanced oil-water integrated technology overcomes the defects of conventional fryer, automatic filtration, can keep the frying oil clean, and make the fried products consistent, which not only improves product quality, prolongs shelf life, but also brings products A higher added value.
Third, the technical requirements of the fryer
1. Appearance quality, surface treated parts should be uniform in color, without blistering, delamination, spots, rust and other defects.
2. The parts used for the surface of the equipment should have good processing properties (bendability, machinability, weldability, surface hardness, heat source (heating or combustion) system that can be used to grind 5.19 fryers, should be relevant Production license regulations, including electricity, gas, fuel, coal (carbon).
3. Temperature control, the temperature gradient of the heat transfer medium of the fryer should be ≤ 2 ° C; the temperature of the heat transfer medium of the fryer should be ≥ 6 ° C / min.
4. Safety protection, the frying machine should have safety protection devices, and warning signs should be attached. In particular, it is necessary to prevent burns, fire prevention and leakage.
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