The advantages of automatic fryer compared with traditional fryer

The advantages of automatic fryer compared with traditional fryer

Compared with the traditional deep fryer, the fully automatic fryer can avoid some of the disadvantages in the use process, and can carry out a variety of food frying processing during the use process, because the use of deep frying It can bring them a different experience when they are machined. At the same time, the manufacturer also considers some inconvenient improvements in the process of producing the fully automatic fryer, so as to meet customer requirements to a greater extent.

The automatic fryer is different from the traditional process

The user experience brought to customers during the use process is very unusual. Although the production process that may be adopted in the previous production process is relatively general, although the traditional production process can ensure that the performance of the product can be played well, However, they are not able to exert good performance in many aspects. For customers, their demand for products is constantly increasing, and their requirements for all aspects of products are also constantly improving.

Fryer making potato chips

Flour adjustment and gelatinization: Potato (potato) mash is used as a semi-finished product and corn flour is added to make a wet dough. The dough is then put into a prepared steamer for gelatinization. The temperature is 58°C-65°C and the time is about 20 minutes. After the steamed dough is cooled, pour the weighed monosodium glutamate, pepper powder, chili powder, green onion powder or chopped fresh green onion into the dough for seasoning to make wet dough of different flavors, and then knead it to a diameter of 2 to 4 cm. The seasoning operation of the noodle column can also be carried out after frying and degreasing. Cooling treatment Put the noodles in a plastic bag and seal them and put them in the refrigerator freezer to cool down. The cooling conditions are 4℃-6℃, the time is 5 hours -11 hours. The specific treatment time should be based on the size of the dough and the cooling rate, and the slices will be fully dried. The aged face column is cut into slices with a thickness of 1.5 mm-2 mm and placed in a dryer at 45°C-50°C for 4 hours to 5 hours to reduce the moisture content in the dry billet to the range of 4%-9%. Use oil The fryer is used for frying with palm oil at a temperature of 180°C-190°C until the surface is golden and full, and then it can be out of the pot.

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