What are the characteristics of the oil-water separation type frying machine?

The electric heating oil-water separation frying machine is a new type of energy-saving frying equipment. This practical electric fryer has the advantages of smokeless, multi-function, high working efficiency, and simple operation. The frying machine equipment adopts the most advanced oil-water mixed frying process in the world, which fundamentally solves the problems of high oil consumption and low efficiency of traditional frying equipment.

Main functioins of the electric oil-water separation frying machine

1. Multiple uses for food frying

The electric fryer can control the oil limit and partition temperature, and use the specific gravity relationship between vegetable oil and animal oil so that the animal oil leached from the fried meat food naturally sinks into the lower layer of the vegetable oil so that the middle and upper oil areas can always remain pure. In addition, the commercial fryer machine can fry all kinds of food at the same time, without mutual taste.

2. Guarantee food quality

The food debris and excess water generated during the frying process will quickly leave the high-temperature area and sink into the low-temperature area and be discharged with the water. When the frying oil is too dry, the water layer can supply the appropriate moisture to the frying oil layer, so that the fried food does not appear to be scorched and blackened, which can effectively control the production of carcinogens and ensure the quality of food.

3. Oil-saving and energy-saving

The oil-water separation type fryer adopts the method of heating from the middle of the oil layer, which can effectively control the temperature of the upper and lower oil layers, effectively alleviate the degree of oxidation of the fried oil, suppress the increase of acid value, and thereby extend the service life of the fried oil.

After the determination of the acid value of the oil continuously working for 5-24 hours, the peroxide value and the test value are 1.40 and 0.062g / 100g, respectively. The national standards for food hygiene are 4 and 0.15g / 100g. The result is far less than the national standard, which greatly prolongs the service life of the oil, and saves more than 50% of the fried oil compared with the traditional fryer.

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