Automatic Deep Fryer Machine

A frying machine is a special equipment that realizes food shaping and puffing through high-temperature frying. It is widely used in the field of food processing.

Covering nuts (broad beans, peanuts), puffed foods (rice crust, potato chips), meat products (chicken wings, lion head), pasta (spring rolls, dumplings), etc., especially suitable for foods that have a lot of crumbs or need to maintain the original flavor.

Suitable for larger food production enterprises, it can be customized according to product characteristics. It has the advantages of strong professionalism, high efficiency, continuous automatic production, energy saving, labor saving, etc., which can improve the quality and stability of products. Equipped with automatic circulation filtration, automatic oil filling and other systems can effectively improve the degree of automation and reduce operating costs. In terms of energy, electricity, thermal oil, coal, natural gas, liquefied gas and external circulation heating can also be selected

When the fryer is working, the oil provides fast and uniform heat transfer, which causes the surface temperature of the food to rise rapidly, the water vaporizes, and a dry layer appears on the surface, forming a hard shell. The entire frying process can be divided into the following stages:

1. Initial stage: Put the food into the oil until the surface temperature of the food reaches the boiling point of water. There is no obvious evaporation of water at this stage, and the heat transfer is mainly natural convection heat transfer. The surface of the fried food remains white, without crispness, low oil absorption, and the starch in the center of the food is not gelatinized and the protein is not denatured.

2. Fresh stage: The surface water of the food suddenly loses a lot, and the outer shell begins to form. The heat transfer is mainly heat conduction and forced convection heat transfer, and the heat transfer increases. This stage consumes the most energy and takes the longest time. It is the main stage for the formation of texture and flavor of fried food.

3. Optimum stage: The outer shell thickens, and the amount of water damage and heat transfer decrease. Heat transfer is mainly heat conduction, and the bubbles escaping from the food gradually decrease until they stop. The fried food is golden yellow, with good crispness and good flavor.

4. Deterioration stage: The fried food becomes darker in color, absorbs too much oil, becomes loose, and the surface becomes stiff.

5.Discard stage: The fried food becomes dark black in color, the surface becomes stiff, and there is carbonization.