电磁加热油炸机油炸设备十五年机械厂家实力雄厚

利用油的温度关系，对油层进行加温，油温在0—260℃之间，而下面油层温度却保持在55℃以下，在油炸过程中，产生的残渣沉入低温中，这从根本上解决了传统油炸机中的残渣被烧焦、油被氧化变黑的问题。

Fried casual food Fred line automatic temperature control pot Basachima Fried Line Ma Yuan Fried Line machine uses double mesh belt to convey food, up and down mesh belt variable frequency. Users can adjust the transmission speed of the mesh belt according to the different fried food. It is equipped with an efficient burner, which can raise the temperature quickly and improve the production efficiency. Electric lifting system is set up to facilitate workers to clean and maintain the body. In addition, there are automatic smoke exhaust system and constant temperature continuous production system to ensure that workers have a good working environment to avoid smoke and fire, while ensuring that the frying temperature of food is consistent, so that the fried food tastes more fragrant and crisp. Usually there are electric heating type and coal burning type, which can fry meat, fish, peanuts, pasta, beans, etc., save nearly half of the oil, save nearly half of the coal, the fried products have the same fire and good quality. Greatly enhance the competitive advantage.

电磁加热油炸机油炸设备十五年机械厂家实力雄厚

由于本炸机加热方式，所炸制的食品能够保持新鲜、不串味、色泽鲜亮、有利于食用者的健康。

4、放食品到油炸锅里炸时，应使用用的炸篮或靠锅壁滑入食品，高温油溅出***。5、食品过湿和一次加载过量造成过度沸腾。 6、清洁油炸锅时，不得用水喷淋其电器部分，造成电路短路。7、设备出现故障、应通知工程部检修，设备运行良好。 油炸锅休闲食品油炸流水线 自动控温锅巴 沙琪玛油炸流水线 麻园油炸线本机采用双网带输送食品，上下网带可变频。用户可根据所炸食品的不同来调节网带的传输速度，配有高效燃烧器，提温快、生产效***。设置电动系统，以方便工人对机体内进行清洁和维护。另外还有自动排烟系统和恒温连续生产系统工人有一个良好的工作环境避免烟熏火燎的同时了食品的炸制温度一致，从而使炸出的食品口感更香脆。通常有电加热型和烧煤型，可以炸肉食品，鱼类，花生，面食，豆类等，节油近一半，节煤近一半，所炸产品火候一致，质量。大大增强竞争优势。
电磁加热油炸机油炸设备十五年机械厂家实力雄厚
节省炸油，利于环保

本机解决了传统炸机过热干烧致使油大量挥发的问题。高低温油技术使油层下面的残渣不被烧焦，从而抑制了油的大量浪费。因此本机比传统炸机节油50%以上，同时大大减少了空气污染，让操作者忍受以往的烟熏火燎
基本结构 ：1.油温自动控制系统2.自动系统3.加热系统：电、导热油、煤4.网带输送系统：变频调速5.自动过滤系统：油水混合 纯油过滤 效益分析： （1）的油水一体技术，克服了常规油炸机的缺陷，自动过滤，能保持炸油清洁，使炸制的产品如一，既了产品品质，延长了货架期，又为产品带来了较高的附加值。（2）的机械配置和控制，能保持良好的工作状态，不了产量而且能够使产品质量稳定，色、香、味统一。 （3）本机的自动过滤能够大大延长炸油的使用寿命，无须频繁换油，产品炸制过程中所消耗的油相当于产品所吸收的油，节油效率毋庸质疑。
The whole machine of frying pan is made of stainless steel, which is strong and durable. It is equipped with an efficient burner to raise the temperature quickly and produce high efficiency. The whole mesh belt can be lifted away from the oil surface to facilitate the maintenance of the frying pipeline. The automatic control of frying time, frying temperature, water temperature cooling and deoiling can be realized. The invention realizes that there is no carbonize in the oil, the oil will not become black, the use period is long, the fried food has bright color, good taste and the product grade is improved. According to the principle of different proportions of oil, water and animal oil, the oil is automatically stratified after mixing with water, and the oil is fried after being heated in the upper layer. In this process, the food residue sinks into the water, which can be removed in time, and the oil will not be blackened because it usually sinks to the bottom of the pan to become coke. Animal oil produced during frying also sinks and clears, which is one of the reasons why the oil remains pure. Secondly, due to the effective control of oil temperature (fluctuation only within a few degrees), the oxidation process of frying oil is effectively alleviated, that is, the oil is not easy to burn.