Features of fryers for oil-water separation

The machine completely changes the structure of the traditional fryer, using oil-water integrated structure. The upper layer is drained, the lower layer is drained, and the residue generated during the frying process is completely submerged in water, which will not burn. The lower layer of water continuously produces water vapor to supplement the high-temperature frying oil with trace amount of water to ensure that the fried oil does not become black, thus prolonging Oil change cycle, saving oil.

1, using the principle, the oil does not change

Using the principle of different proportions of oil, water and animal oil, the residue generated during the work process is completely submerged in water, and the animal fat is sunk into the lower layer of vegetable oil, which fundamentally solves the residue, animal fat and frying in the traditional fryer. Oleic acidification carbonization and deterioration produce carcinogens.

2, improve quality, ensure health

The special process makes the residue and animal fats leave the working layer, and the middle heating can effectively control the convection of the upper and lower oil layers, thus ensuring the purity of various oil layers. The fried foods are not only color and flavor, but also have a clean and beautiful appearance (no black spots) and improve product quality. , extended shelf life.

3, saving oil, good for environmental protection

This product solves the problem that the traditional fryer is overheated and dried, causing a large amount of oil to volatilize. The oil-water mixing technology allows the water below the oil layer to continuously generate a small amount of steam, and penetrates into the oil layer to replenish the frying oil, thereby inhibiting the oil from volatilizing; the central heating process can control the upper and lower temperatures according to the needs of the electronic control device, which can be effectively relieved. The degree of oxidation of the frying oil inhibits the production of acid, which prolongs the life cycle of the frying oil and reduces waste. It saves more than 50% of oil compared with the traditional fryer, and at the same time reduces air pollution, allowing the operator to avoid smoke and smoke. The bitterness.