Fryers can be divided into many types according to different classification standards. The following are several common types of fryers and their characteristics:
Ordinary fryer: It uses the traditional frying method to immerse the food completely in hot oil for frying. This fryer is suitable for all kinds of foods that need to be fried, such as chicken nuggets, French fries, fish nuggets, etc.
Oil-water mixed fryer: This is a smokeless, multifunctional, water-oil mixed frying equipment. It controls the oil layer to maintain a controllable constant temperature during use, heats it evenly, eliminates animal oil in the food, and supplies water in an appropriate amount, making the fried food delicate, soft, and good in color, aroma, and taste.
Automatic fryer: It integrates frying, oil throwing, and conveying functions, and has two control options: automatic and manual, which are flexible to operate.
Continuous fryer: It is suitable for the continuous production of meat, aquatic products, vegetables, pasta and other products. It adopts electric heating, which is safe and hygienic. The heating pipe is installed in the heat-conducting oil layer and does not contact the food, which prolongs the service life of the oil.
Electric heating fryer: It adopts the stirring method of synchronous revolution and rotation to ensure the uniformity of food frying and prevent the food from sticking to each other due to extrusion. The stirring system uses variable frequency speed regulation.
Vacuum fryer: It is suitable for fruits (such as apples, kiwis, bananas, etc.), vegetables (such as tomatoes, sweet potatoes, potatoes, etc.), dried fruits (such as dates, peanuts, etc.), as well as aquatic products and livestock and poultry meat. The vacuum fryer can better maintain the nutrition and taste of food by frying in a vacuum state.
