Oil-Water Mixture Technology
By taking advantage of the difference in specific gravity among oil, water and animal fat (oil > water > animal fat), the residue will automatically sink to the water layer, and animal fat will sink to the bottom of the vegetable oil, keeping the working oil surface clean.
Heating from the middle of the oil layer, precisely controlling the temperature of the upper and lower oil layers, can alleviate the oxidation of the frying oil and prevent the increase of acid value.
It achieves "no flavor mixing, multi-purpose in one machine", with the upper and middle layers of working oil always remaining clean, allowing for the simultaneous frying of various foods.
Automatic Filtration System
Automatic skimming device (operates once per hour)
LJ series vacuum oil filter: automatically sucks the oil from the fryer, filters it (with a precision of 5 microns), and returns it, suitable for enterprises with an oil consumption of 100-500kg.
After the end of each day's work, open the bottom drain valve to discharge the accumulated residue, avoiding high-temperature carbonization and the production of harmful substances.
Intelligent Temperature Control
Full digital display temperature control (adjustable from 0 to 300℃), avoiding excessively high oil temperature that accelerates oil oxidation.
Zoned temperature control design precisely controls the oil temperature in different areas, reducing local overheating.
Handling Procedures
1. Daily maintenance:
Filter (with a mesh size of ≤2mm) and remove oil residue before closing the store each day.
Check the acid value weekly (>5mg/g must be replaced).
Strictly control the oil temperature < 180℃ to reduce repeated frying.
2. Collection and temporary storage:
Use a dedicated sealed container (marked "waste cooking oil").
The container should be lockable and stored in a cool and well-ventilated place.
Summer temperature ≤ 30℃, winter temperature ≥ 15℃.
Do not store for more than 7 days.
