Product description of Fryer machine electric broasted chicken making french fries
machine:
Fryer use; widely used in fried food processing enterprises,
suitable for meat, aquatic products, vegetables, pasta, snack
foods, prepared foods, nuts, potatoes and other fried food
processing enterprises. Using electricity as heating energy,
automatic discharge, automatic stirring operation is simple, the
labor intensity of the operator is small, the fried food is not
only good in color, flavor and taste, but also clean and beautiful
without black residue, and it improves product quality and yield.
Extend shelf life.
Fryer Features:
1. Using full oil or oil-water mixing technology, automatic
filtering of residues can extend the oil change interval and
greatly reduce the cost of oil.
2. 2. The whole machine is made of high-quality 304 stainless
steel, which is resistant to corrosion, high temperature, oil, and
durable.
3. Intelligent digital display temperature controller is used to
precisely control the temperature to ensure the food color, aroma
and taste are excellent.
4. Automatic control of oil temperature and water temperature
system to reduce energy consumption and save operating costs.
5. With over-temperature protection device, you can rest assured to
use.
6. Automatic temperature control and over-temperature protection
device to ensure product quality and safe production.
7. Small footprint, high degree of automation, simple operation,
and easy maintenance.
The material of the equipment is 304 stainless steel for food. The
immersion tube heating method is adopted to achieve uniform heat
exchange, which solves the phenomenon of local peroxidation, keeps
the color of the fried oil bright, and effectively improves the
quality of the fried matter. The oil temperature can be
automatically controlled according to the real thing.
The bottom adopts the bottom slag scouring and frying oil forced
circulation filtration system, so that the bottom oil residue can
be effectively treated and discharged out of the pot.
The range of the body frying zone has changed the phenomenon of oil
residue scorching.
