How The Fryer Works

The oil does not deteriorate. Using the principle of different proportions of oil, water and animal oil, all the residues produced during the working process sink into the water, and the animal fat sinks into the lower layer of the vegetable oil, which fundamentally solves the traditional frying machine. Frying causes the frying oil to be acidified and carbonized and deteriorated to produce carcinogens. To improve quality and ensure health, the special process makes the residue and animal fat leave the working layer, and the central heating effectively controls the convection of the upper and lower oil layers, thereby ensuring the purity of various oil layers. , extending the shelf life. Save frying oil and be environmentally friendly. This product solves the problem of a lot of oil volatilization caused by overheating and drying of traditional frying machines. The oil-water mixing technology makes the water under the oil layer continuously generate a small amount of steam, and penetrates into the oil layer to add moisture to the frying oil, so as to prevent the oil from volatilizing a lot; the heating process in the middle can be adjusted according to the needs. The degree of oxidation of frying oil can inhibit the production of acid media, thereby prolonging the service life of frying oil, reducing waste, saving more than 50% of oil compared with traditional frying machines, and reducing air pollution.