Energy-Saving Is the Biggest Advantage of Fried Food Production Line

Fried food is loved by consumers because of its crisp and delicious flavor. In today's food industry, bran frying equipment has become the choice of many types of meat and surimi products manufacturers. A frying machine is a continuous process where the oil is heated repeatedly and quickly deteriorates. However, from the perspective of cost control, the company hopes to make the oil last longer while ensuring the high quality of the product.

The main causes of oil aging are the thermal decomposition of oil, thermal polymerization, water decomposition, thermal oxidation of oil residue, and so on. To prevent the aging of oil is one of the important functions of the frying machine, can control the temperature error of oil, shorten the oil consumption cycle (the best cycle is 12 hours), the separation of oil surface and air, at any time the oil residue filter out of the equipment to make improvements. In addition, from the point of view of food safety, the convenience of cleaning the frying machine is also conducive to the extension of oil use time, which has been a concern of equipment manufacturers.

It is understood that in the traditional fried food processing industry, manufacturers are still using the old fryer to process food, not only is it difficult to increase the output but also the finished products are mostly unqualified. The industry pointed out that the future of the fried food production line will be more energy-saving and environmentally friendly, and the safety factor will also be greatly improved.

Frying Machine

Ensuring the stability of the production line is the basic condition for energy saving and environmental protection

Energy saving is the direction of almost all industries, and the equipment industry is no exception. The custom industrial beans fryer factory believes that for the food processing industry, ensuring the stability of the production line is the basic condition for achieving energy conservation and environmental protection.

As far as the frying production line is concerned, only products made with stable equipment can guarantee uniformity and stability. An example in the industry illustrates that if the rotation speed of the front-end bran machine is not synchronized with the speed of the product conveyed by the back-end fryer, it will inevitably cause material loss or a waste of time. The temperature instability of the fryer will also affect product quality and cause waste. In addition, from the perspective of the entire production line, food raw materials for production will be prepared every day according to the designed production capacity. For example, in the early stage, the raw materials need to be thawed, seasoned, and various auxiliary materials are prepared. At this time, if there is a problem with the equipment link on the production line, The raw materials may have to be frozen again or do other processing, resulting in a waste of manpower and material resources.

Talking about the future development direction of the fryer, combined with years of innovative experience, we believe that safety, energy-saving, and automation are development trends. From the original manual lifting to the current automatic lifting, which is easy and simple, saving manpower; the built-in pump oil circulation device delays the aging of oil and saves energy. According to the industry, from the perspective of the entire production line, the changes are even greater. The original line required 27 people. Many links have been replaced by robots. Only the mechanical links that season and operate the materials require manual labor. That's it. The market is becoming more and more mature. Food processing not only requires high quality and automation but also continuously improves safety, environmental protection, and after-sales service requirements.