1. Definition of food fryer:
People often put the fried material on the inside of the fryer, and the equipment for frying through the conveyor belt is called a fryer.
2. The principle of the fryer:
The food fryer is to raise the temperature of the oil, and to fry the food into high temperature to puff the food.
3. Classification of fryers:
The food frying machine is divided into a vacuum fryer, a water fryer, and a room temperature fryer depending on the situation. The vacuum fryer is fried without air. The oil-water fryer is fried under the push of oil and water. The normal-temperature fryer overcomes the defects of the conventional fryer and automatically filters and keeps it. The fried oil is clean, so that the fried products are consistent, which not only improves the product quality, prolongs the shelf life, but also brings high added value to the products.
4. Precautions when purchasing a fryer:
When choosing a fryer, you should not simply select the model according to the model. Generally speaking, because the food produced by each user is not the same, the skill of frying is not the same.
5. The composition of the food fryer:
Fryers, heating towers, oil storage tanks, filters, etc.