1. The principle of different proportions of oil, water and animal oil produces natural stratification in the working process. Animal oil and fat sink into the lower layer of vegetable oil, which fundamentally solves the residue in the traditional fryer, animal fat, and repeated frying to acidify the fried oil. The problem of carbonization and deterioration.
2. The heating of the vegetable oil layer effectively controls the convection of the upper and lower oil layers, thereby ensuring the purity of various oil layers, and the fried food has the color and flavor, the appearance is beautiful, and the product quality is improved.
3. The province fried oil, conducive to environmental protection This product solves the problem of excessive evaporation of oil caused by the overheating of traditional fryers. 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 being volatilized. The central heating process can control the temperature according to the needs, effectively alleviating the degree of peroxidation of the frying oil and inhibiting the acid. The price is generated, thus prolonging the life cycle of the frying oil and reducing waste, saving more than 50% of the oil than the conventional fryer.
4. Using the specific gravity relationship between vegetable oil and animal oil, the animal oil leached from the fried food naturally sinks into the lower layer of the vegetable oil, so that the upper working oil is always pure, and the various foods can be fried at the same time, without odor, and can be increased by one machine. Your business variety.
5. Automatic continuous deep fryer is equipped with advanced automatic temperature control device, and the oil temperature can be adjusted freely from room temperature to 250 degrees. Suppresses the oxidation and acidification of oils that are formed by high temperatures.