The working principle of the fryer: the principle of using the oil, the oil is not degraded. The principle of different proportions of oil, water and animal oil is used. The residue generated in the working process is completely submerged in water, and the animal fat sinks into the lower layer of vegetable oil, which fundamentally solves the tradition. The residue in the fryer, the animal fat, and the repeated frying make the fried oil acidify and carbonize and deteriorate to produce a carcinogen. Improve the quality, ensure the health of the special process to make the residue and animal oils leave the working layer, plus the middle heating to effectively control the convection of the upper and lower oil layers, thus ensuring the purity of various oil layers, the fried food is not only color and flavor, the appearance is clean and beautiful (no black spots) Improve product quality and extend shelf life. Saving oil, which is good for environmental protection This product solves the problem of excessive evaporation of oil caused by overheating and drying of traditional fryers. The oil-water mixing technology allows the water below the oil layer to continuously generate a small amount of steam, and penetrates into the oil layer to replenish the frying oil, thereby inhibiting the oil from volatilizing; the central heating process can control the upper and lower temperatures according to the needs of the electronic control device, which can be effectively relieved. The degree of oxidation of the frying oil inhibits the production of acid, which prolongs the life cycle of the frying oil and reduces waste. It saves more than 50% of oil compared with the traditional fryer, and at the same time reduces air pollution, allowing the operator to avoid smoke and smoke. The bitterness.

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