The working principle of frying machine mainly includes the following aspects:
Oil-water separation type fully automatic frying machine: This frying machine uses the principle of different specific gravity of oil, water and animal oil to make the oil and water automatically separate after mixing, with oil floating on the upper layer and water on the lower layer. During the frying process, food residues and animal fats will sink into the water, thus keeping the frying oil clean. The middle heating method effectively alleviates the oxidation degree of frying oil, inhibits the increase of acid value and prolongs the service life of frying oil by controlling the temperature of the upper and lower oil layers. In addition, the automatic control system enables the entire frying process to be centrally controlled by PLC, including heating, stirring, conveying and other actions, and the operation is flexible.
Fully automatic vacuum frying machine: In a vacuum system with a vacuum degree of 0.098Mpa, the boiling point of water is reduced to about 40 degrees. Under negative pressure, oil is used as a heat medium, and the thermal penetration of oil causes the water in the food to evaporate rapidly, achieving low-temperature frying. This low-temperature frying can effectively reduce the damage of high temperature to the nutritional components of food, while avoiding the production of harmful chemicals and carcinogens, making food more natural, green and healthy.
High-temperature fryer: The working principle of high-temperature fryer is based on heat transfer and the physical properties of oil. The temperature of the oil is usually maintained between 160 and 200 degrees Celsius, and is quickly transferred to the food through convection and conduction of the oil. The temperature control of the high-temperature fryer is crucial to the final quality of the food, because the heat transfer rate is proportional to the temperature gradient.
