The oil-water separation fryer uses the principle that the specific gravity of oil, water and animal oil are different. The residue generated during the working process is completely submerged in water, and the animal oil and fat sink into the lower layer of vegetable oil, which fundamentally solves the residue and animal fat in the traditional fryer. Repeated frying causes the oil to be acidified and carbonized to deteriorate and produce carcinogens.
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.
This product solves the problem that the traditional fryer is overheated and dried to cause a large amount of oil volatilization. The oil-water mixing technology causes 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 being volatilized in large quantities; According to the need, the electronic control device can be adjusted to control the temperature of the upper and lower, effectively alleviate the oxidation degree of the frying oil, inhibit the generation of acid, thereby prolonging the life cycle of the frying oil and reducing waste, saving more than 50% of oil than the traditional fryer. At the same time, it reduces air pollution and allows operators to avoid the smog.