Operation principle, characteristics and functions of fryer assembly line

                                               Operation principle, characteristics and functions of fryer assembly line

The frying line is a dynamic circulating filtration system. Baidu mesh belt is made of stainless steel and Teflon mesh belt. Then follow the technology of Yazhong machinery to learn about the characteristics of the frying line and the manufacturers of the frying line

Characteristics of frying line

◇ the mesh belt is made of stainless steel and adopts frequency conversion stepless speed regulation. Frying time is adjustable.

◇ it is equipped with automatic lifting system, upper cover and mesh belt, which can be lifted and lowered to facilitate manual cleaning.

◇ it is equipped with an automatic slag removal system to discharge the generated residue at any time.

◇ the equipment is equipped with effective heat conductivity device to improve energy utilization efficiency.

◇ with electricity, natural gas or fuel oil as heating energy, the whole machine is made of food grade 304 stainless steel, which is hygienic and easy to clean.

◇ it is equipped with a dynamic circulation system to filter out the oil residue in the production process, reduce the acid value of the oil and prolong the service life of edible oil. ◇ the upper and lower double-layer mesh belts are used for transmission, and the product is clamped between the double-layer mesh belts to avoid product floating.

◇ automatic oil drainage system is adopted, with low oil content and strong appetite

Principle of frying line

The fryer is suitable for the continuous production of meat, aquatic products, vegetables, pasta and other products, which greatly reduces the oxidation of edible oil, prolongs the service life of oil and improves the safety of the equipment. Oil water separation frying is oil-water mixed frying. We all know that after oil-water mixing, because of the different specific gravity density, oil is above and water is below, and oil-water is separated and not mixed. For oil-water separation and frying, a heating pipe is installed in the middle of the oil layer (the degree from the water surface can be according to the customer's requirements), and the temperature of the upper and lower oil layers is controlled by heating from the middle of the oil layer. By using the different boiling points of oil and water, the dregs in frying can fall to the bottom of the water to prevent the dregs from carbonization and reduce the oil quality. It is a static filtering method

Frying line function

1. The oil-water mixing process design is adopted. The waste residue generated in the process of frying food sinks into the water at any time. The oil in the residue soaked in water returns to the oil layer, and the excluded is food residue.

2. Digital temperature control is adopted, the temperature difference accuracy is + - 2 ℃, the temperature control is 300 ℃, and the upper temperature limit power-off function is designed. When the temperature exceeds the set temperature by 10 ℃, the power-off is cut off, and the temperature rise is safe.

3. Multi funnel design is adopted, which has the advantages of clean slag discharge, no dead corner, no residue, keeping the interior clean and cleaning square.

4. The cooling tank in the machine adopts triangular design, there is no dead corner, no residue and convenient cleaning.

5. It is controlled by a special motor with variable frequency speed regulation and a variable frequency governor. The frying time range is adjustable from 20 seconds to 15 minutes. The equipment has a wide range of applications and is suitable for foods with various frying processes.

6. The upper and lower double-layer mesh belt design is adopted, so that when the product floats up in the frying process, the frying color of the product can be kept uniform, and the phenomenon of uneven frying of floating food will not occur.

7. The oil-water mixing line adopts pure oil vertical scraping system, which can timely and continuously clean the residue at the bottom of the pot.

8. The four position chain lifting system can lift the smoke hood alone or the smoke hood and the frying area at the same time, which is conducive to the cleaning of the equipment.