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.