Why can fryers work for long periods of time?
Firstly, we need to know that the fryer is designed based on the principles of different oil water densities, immiscibility, and automatic layering. In the oil tank, there is a high-temperature oil layer, buffer oil layer, and water layer. The slag and debris falling from the exploded material fall into the water layer through the buffer oil layer before carbonization, and are regularly discharged through the slag discharge port. The floating debris on the surface of the hot oil enters the filtration tank and is filtered out under the drive of the hot oil circulation pump.
Additionally, due to the presence of a buffer oil layer, the one-time refueling amount is twice that of a vacuum fryer with the same width, but the actual fuel consumption of the material is only 70% of that of a vacuum fryer with the same width. At the same time, due to the continuous entry of water molecules in the water below into the high-temperature oil layer during the frying process to replenish the moisture in the frying layer, not only does it ensure the frying quality of the material, but it also extends the service life of the oil.
After reading the above content, it can be seen that the continuous operation of the vacuum fryer for a long time is achieved through technical principles, and of course, it is impossible to continue working without restrictions. It is important that you regularly clean and maintain the vacuum fryer, so that we can use the equipment better in the future when using the vacuum fryer
Fruit and vegetable crispy slices are made from fresh fruits and vegetables as the main raw material, edible vegetable oil as the heating medium, and advanced technologies such as low-temperature frying (VF). They can quickly dehydrate and dry in a very short time to obtain fruit and vegetable food with low water content. They have low oil content, are crispy but not greasy, preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in various nutrients such as vitamins, minerals, fiber, and are low in sugar, salt, and fat Low heat and other characteristics.
Fragrance preservation effect: fried in oil, the raw materials are heated in a sealed vacuum state. Most of the flavoring components in the raw materials are water-soluble and do not dissolve in oils. As the raw materials are dehydrated, these flavoring components are further concentrated. Therefore, the use of frying technology can effectively preserve the fragrance of the raw materials themselves.
Reduce the degree of oil degradation: The degradation of frying oil includes oxidation, polymerization, and thermal decomposition, with water or steam mainly producing hydrolysis in contact with oil. During the vacuum frying process, the oil is in a negative pressure state, and a large amount of dissolved gas in the oil quickly escapes. The generated water vapor pressure is low, and the frying temperature is low, thereby greatly reducing the degree of deterioration of the oil.
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Zhucheng Taile Machinery Co., Ltd
Zhucheng Taile Machinery Co., Ltd. is a modern and professional supplier of fryer equipment that integrates research and development, production, sales, and after-sales service.
The fryer filtration system uses a dual chamber heating system with upper and lower oil tanks to circulate and filter oil, ensuring that the oil remains clean and reducing waste.
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