1. Integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration, continuous completion under vacuum, low oil content, product under negative pressure, and food under such conditions of relative oxygen deficiency Processing can reduce or even avoid the damage caused by oxidation (such as fatty acid loss, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the moisture inside the food (free water and part of the bound water) will evaporate rapidly and eject, causing the structure to form a loose and porous structure;
2. Automatic control of temperature and pressure (vacuum degree), no overheating, no overpressure, ensuring product quality and safe production;
3. Deoiling adopts frequency conversion speed regulation, suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water oil, reduce the pollution of the water circulation, increase the repeated use rate of water, and reduce the loss of oil;
5. Oil filtration system: up and down oil tank, double chamber heating system, separate control heating, frying and filtering oil during frying, keep grease clean and reduce oil waste;
6. The machine is made of stainless steel material, which has the characteristics of high work efficiency, stable performance and convenient installation and use.
